Size Exclusion Chromatography Studies of the Initial Self-Association Steps of Chicken Egg White Lysozyme Nucleation

Science.gov (United States)

Ewing, Felecia; Donovan, David; Pusey, Marc

2000-01-01

Nucleation is one of the least understood aspects of crystallogenesis. In the case of macromolecule nucleation, this understanding is further hampered by uncertainty over what precisely is being discussed. We define the process of solute self-association (aggregation, oligomerization, interaction, clustering, etc.) whereby n-mers (n > or = 2) having a crystallographic or nascent crystallographic arrangement leading to the critical nucleus reversibly form in the solution, to be part of the nucleation process. This reversible self-association process is a fundamental part of the nucleation process, and occurs as a function of the solute concentration. In the case of chicken egg white lysozyme, a considerable body of experimental evidence leads us to the conclusion that it also forms the crystal growth units. Size exclusion chromatography is a simple and direct method for determining the equilibrium constants for the self-association process. A Pharmacia FPLC system was used to provide accurate solution flow rates. The column, injection valve, and sample loop were all mounted within a temperature-controlled chamber. Chromatographically re-purified lysozyme was first dialyzed against the column equilibration buffer, with injection onto the column after several hours pre-incubation at the running temperature. Preliminary experiments, were carried out using a Toyopearl HW-50F column (1 x 50cm), equilibrated with 0.1 M sodium acetate, 5% sodium chloride, pH 4.6, at 15C. Protein concentrations from 0.1 to 4 mg/ml were employed (C(sub sat) = 1.2 mg/ml). The data from several different protein preparations consistently shows a progressively decreasing elution volume with increasing protein concentration, indicating that reversible self-association is occurring. The dotted line indicates the monomeric lysozyme elution volume. However, lysozyme interacts with the column matrix in these experiments, which complicates data analysis.Accordingly, we are testing silica-based HPLC

Assessment of the Inhibitory Effect of Rifampicin on Amyloid Formation of Hen Egg White Lysozyme: Thioflavin T Fluorescence Assay versus FTIR Difference Spectroscopy

Directory of Open Access Journals (Sweden)

Gang Ma

2014-01-01

Full Text Available The inhibitory effect of rifampicin on the amyloid formation of hen egg white lysozyme was assessed with both Thioflavin T (ThT fluorescence assay and Fourier transform infrared (FTIR difference spectroscopy. We reveal that ThT fluorescence assay gives a false positive result due to rifampicin interference, while FTIR difference spectroscopy provides a reliable assessment. With FTIR, we show that rifampicin only has marginally inhibitory effect. We then propose that FTIR difference spectroscopy can potentially be a convenient method for inhibitor screening in amyloid study.

The active site of hen egg-white lysozyme: flexibility and chemical bonding

Energy Technology Data Exchange (ETDEWEB)

Held, Jeanette, E-mail: jeanette.netzel@uni-bayreuth.de; Smaalen, Sander van [University of Bayreuth, D-95440 Bayreuth (Germany)

2014-04-01

Chemical bonding at the active site of lysozyme is analyzed on the basis of a multipole model employing transferable multipole parameters from a database. Large B factors at low temperatures reflect frozen-in disorder, but therefore prevent a meaningful free refinement of multipole parameters. Chemical bonding at the active site of hen egg-white lysozyme (HEWL) is analyzed on the basis of Bader’s quantum theory of atoms in molecules [QTAIM; Bader (1994 ▶), Atoms in Molecules: A Quantum Theory. Oxford University Press] applied to electron-density maps derived from a multipole model. The observation is made that the atomic displacement parameters (ADPs) of HEWL at a temperature of 100 K are larger than ADPs in crystals of small biological molecules at 298 K. This feature shows that the ADPs in the cold crystals of HEWL reflect frozen-in disorder rather than thermal vibrations of the atoms. Directly generalizing the results of multipole studies on small-molecule crystals, the important consequence for electron-density analysis of protein crystals is that multipole parameters cannot be independently varied in a meaningful way in structure refinements. Instead, a multipole model for HEWL has been developed by refinement of atomic coordinates and ADPs against the X-ray diffraction data of Wang and coworkers [Wang et al. (2007), Acta Cryst. D63, 1254–1268], while multipole parameters were fixed to the values for transferable multipole parameters from the ELMAM2 database [Domagala et al. (2012), Acta Cryst. A68, 337–351] . Static and dynamic electron densities based on this multipole model are presented. Analysis of their topological properties according to the QTAIM shows that the covalent bonds possess similar properties to the covalent bonds of small molecules. Hydrogen bonds of intermediate strength are identified for the Glu35 and Asp52 residues, which are considered to be essential parts of the active site of HEWL. Furthermore, a series of weak C�

The active site of hen egg-white lysozyme: flexibility and chemical bonding

International Nuclear Information System (INIS)

Held, Jeanette; Smaalen, Sander van

2014-01-01

Chemical bonding at the active site of lysozyme is analyzed on the basis of a multipole model employing transferable multipole parameters from a database. Large B factors at low temperatures reflect frozen-in disorder, but therefore prevent a meaningful free refinement of multipole parameters. Chemical bonding at the active site of hen egg-white lysozyme (HEWL) is analyzed on the basis of Bader’s quantum theory of atoms in molecules [QTAIM; Bader (1994 ▶), Atoms in Molecules: A Quantum Theory. Oxford University Press] applied to electron-density maps derived from a multipole model. The observation is made that the atomic displacement parameters (ADPs) of HEWL at a temperature of 100 K are larger than ADPs in crystals of small biological molecules at 298 K. This feature shows that the ADPs in the cold crystals of HEWL reflect frozen-in disorder rather than thermal vibrations of the atoms. Directly generalizing the results of multipole studies on small-molecule crystals, the important consequence for electron-density analysis of protein crystals is that multipole parameters cannot be independently varied in a meaningful way in structure refinements. Instead, a multipole model for HEWL has been developed by refinement of atomic coordinates and ADPs against the X-ray diffraction data of Wang and coworkers [Wang et al. (2007), Acta Cryst. D63, 1254–1268], while multipole parameters were fixed to the values for transferable multipole parameters from the ELMAM2 database [Domagala et al. (2012), Acta Cryst. A68, 337–351] . Static and dynamic electron densities based on this multipole model are presented. Analysis of their topological properties according to the QTAIM shows that the covalent bonds possess similar properties to the covalent bonds of small molecules. Hydrogen bonds of intermediate strength are identified for the Glu35 and Asp52 residues, which are considered to be essential parts of the active site of HEWL. Furthermore, a series of weak C�

Immunological response in egg-sensitive adults challenged with cheese containing or not containing lysozyme.

Science.gov (United States)

Rossi, Filippo; Iaconelli, Amerigo; Fiorentini, Lucia; Zito, Francesco; Donati, Maria Benedett; De Cristofaro, Maria Laura; Piva, Gianfranco; Mingrone, Geltrude

2012-12-01

Lysozyme is an enzyme that hydrolyzes bacterial peptidoglicans. For this reason, it is used in cheese manufacturing in order to prevent a defect of long-ripened hard cheese called "late blowing" due to the outgrowth of spores of Clostridium tyrobutyricum and Clostridium butyricum. Moreover, germination of Listeria monocytogenes spores into vegetative cells is also sensitive to lysozyme. The enzyme can be an allergenic molecule, and for this reason there are concerns about its use in food industry. The immunological and clinical response of consumption of lysozyme-containing cheese has been evaluated in 25 egg-sensitive subjects with or without lysozyme sensitization. A total of 25 egg-sensitive subjects were enrolled in this study. All the subjects were already treated for egg-sensitization and presented a positive skin prick test. All the subjects had a body mass index ≤ 25 kg/m(2) and were in the age range of 20-50 years. Each subject was studied twice and received randomly 30 g of Grana Padano (containing lysozyme) or TrentinGrana cheese (lysozyme-free) of two different aging periods: 16 or 24 months. A washout period of 1 week between each cheese intake was adopted. Blood samples were taken in fasting conditions and 1 hour after cheese intake and IgA, total IgE, and lysozyme-, ovomucoid-, and ovalbumin-specific IgE were measured. No adverse reactions were observed in both groups of patients after cheese samples were given. Lysozyme did not determine any variation of specific IgE compared with basal level. In lysozyme-sensitive patients a significant relationship between IgA and lysozyme-specific IgE was observed when lysozyme-containing cheese was given, confirming that lysozyme can pass the gut barrier. Neither adverse events nor immunological responses were observed after ingestion of cheese containing lysozyme. However, the immunological properties of peptides deriving from cheese protein hydrolysis need to be clarified, as does the effect of lysozyme on

Microwave-radiation-induced molecular structural rearrangement of hen egg-white lysozyme

Science.gov (United States)

Singh, Anang K.; Burada, P. S.; Bhattacharya, Susmita; Bag, Sudipta; Bhattacharya, Amitabha; Dasgupta, Swagata; Roy, Anushree

2018-05-01

We have investigated the nonthermal effect of 10 GHz/22 dBm microwave radiation on hen egg-white lysozyme (HEWL) over different irradiation times, ranging from 2 min to 1 h. To ensure a control over the radiation parameters, a pair of microwave rectangular waveguides is used to irradiate the samples. Optical spectroscopic measurements, which include UV-visible absorption spectroscopy, Raman spectroscopy, and far UV CD spectroscopy, reveal the exposure of the buried tryptophan (Trp) residues of the native molecule between 15 and 30 min of radiation. The higher duration of the perturbation leads to a compact structure of the protein and Trp residues are buried again. Interestingly, we do not find any change in the secondary structure of the protein even for 1 h duration of radiation. The relaxation dynamics of the irradiated molecules also has been discussed. We have shown that the molecules relax to their native configuration in 7-8 h after the radiation field is turned off. The structural rearrangement over the above timescale has further been probed by a model calculation, based on a modified Langevin equation. Our coarse-grained simulation approach utilizes the mean of atomic positions and net atomic charge of each amino acid of native HEWL to mimic the initial conformation of the molecule. The modified positions of the residues are then calculated for the given force fields. The simulation results reveal the nonmonotonous change in overall size of the molecule, as observed experimentally. The radiation parameters used in our experiments are very similar to those of some of the electronic devices we often come across. Thus, we believe that the results of our studies on a simple protein structure may help us in understanding the effect of radiation on complex biological systems as well.

Preparation and preliminary characterization of crystallizing fluorescent derivatives of chicken egg white lysozyme

Science.gov (United States)

Sumida, John P.; Forsythe, Elizabeth L.; Pusey, Marc L.

2001-11-01

Fluorescence is one of the most versatile and powerful tools for the study of macromolecules. While most proteins are intrinsically fluorescent, working at crystallization concentrations require the use of covalently prepared derivatives added as tracers. This approach requires derivatives that do not markedly affect the crystal packing. We have prepared fluorescent derivatives of chicken egg white lysozyme with probes bound to one of two different sites on the protein molecule. Lucifer yellow and 5-(2-aminoethyl)aminonapthalene-1-sulfonic acid (EDANS) have been attached to the side chain carboxyl of Asp 101 using a carbodiimide coupling procedure. Asp 101 lies within the active site cleft, and it is believed that the probes are "buried" within that cleft. Lucifer yellow and EDANS probes with iodoacetamide reactive groups have been bound to His 15, located on the "back side" of the molecule relative to the active site. All the derivatives fluoresce in the solution and the crystalline states. Fluorescence characterization has focused on determination of binding effects on the probe quantum yield, lifetime, absorption and emission spectra, and quenching by added solutes. Quenching studies show that, as postulated, the Asp 101-bound probes are partially sheltered from the bulk solution by their location within the active site cleft. Probes bound to His 15 have quenching constants about equal to those for the free probes, indicating that this site is highly exposed to the bulk solution.

Adsorption of lysozyme unto silica and polystyrene surfaces in ...

African Journals Online (AJOL)

The adsorption capacity of lysozyme (chicken egg white) from aqueous solutions unto silica and polystyrene interfaces was studied at varying lysozyme concentrations and ionic strength. The studies revealed an increase in adsorption capacity with increase in concentration and with maximum adsorption densities of 1.34 ...

Comparative carbon-13 nuclear magnetic resonance study at 67. 9 MHz on lysozyme (human and egg-white) and. cap alpha. -lactalbumin (human and bovine) in their native and denatured state

Energy Technology Data Exchange (ETDEWEB)

van Binst, G; Biesemans, M [Brussels Univ. (Belgium). Faculte des Sciences

1975-01-01

A first detailed comparison of the /sup 13/C spectra at high field of two lysozymes (human and egg-white) and two ..cap alpha..-lactalbumins (human and bovine milk) is presented. Assignments were made on most of the resonance peaks in the aliphatic and aromatic regions of the denatured proteins. The relative peak intensities clearly demonstrate the differences in the amino acid composition of the related proteins. The broadening and the complexity of the spectra of the native proteins reflect the non equivalence of the chemical groups in the folded conformation. The usefulness of /sup 13/C nmr spectroscopy in the study of the interaction between small molecules and proteins was tested on N-acteyl-glucosamine in the presence of lysozyme.

Effect of Irradiation on the Mixture of Egg White Proteins Responsible for Foaming Property

International Nuclear Information System (INIS)

Xian De Liu; Rong Xiu Han; Dong-Il Jin; Soo-Kee Lee; Cheo-Run Jo

2009-01-01

Irradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed (7.7 g/L ovalbumin, 1.8 g/L ovotransferrin, 0.5 g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5 kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability

Solvent freeze out crystallization of lysozyme from a lysozyme-ovalbumin mixture

Energy Technology Data Exchange (ETDEWEB)

Diaz Borbon, V.; Ulrich, J. [Martin-Luther-Universitaet Halle-Wittenberg, Zentrum fuer Ingenieurwissenschaft, Verfahrenstechnik/TVT, 06099 Halle Saale (Germany)

2012-05-15

Hen egg white lysozyme (HEWL) crystallization conditions from an ovalbumin-lysozyme mixture were found by screening tests and further located in pseudo-phase diagrams. This information was used to set up the initial conditions for the solvent freeze out (SFO) process. The process uses the freezing of ice to create the supersaturation for the proteins to crystallize out of the solution. The crystallization of HEWL (15 mg/mL) out of a lysozyme-ovalbumin mixture (1.7 mg/mL) is carried out by SFO. Under the reported conditions, a crystallization yield of 69 % was obtained. A mean crystal size of 77.8 {mu}m was enhanced in a crystallization time of 15.1 h. The lysozyme nature of the crystals is proven by SDS PAGE and enzymatic activity tests. (copyright 2012 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim) (orig.)

Aggregation of egg white proteins with pulsed electric fields and thermal processes.

Science.gov (United States)

Wu, Li; Zhao, Wei; Yang, Ruijin; Yan, Wenxu; Sun, Qianyan

2016-08-01

Pulsed electric field (PEF) processing is progressing towards application for liquid egg to ensure microbial safety. However, it usually causes protein aggregation, and the mechanism is still unclear. In this study, egg white protein was applied to investigate the changes in protein structure and mechanism of aggregates formation and a comparison was made with thermal treatment. Soluble protein content decreased with the increase of turbidity after both treatments. Fluorescence intensity and free sulfhydryl content were increased after being treated at 70 °C for 4 min. Less-remarkable changes of hydrophobicity were observed after PEF treatments (30 kV cm(-1) , 800 µs). Soluble and insoluble aggregates were observed by thermal treatment, and disulfide bonds were the main binding forces. The main components of insoluble aggregates formed by thermal treatment were ovotransferrin (30.58%), lysozyme (18.47%) and ovalbumin (14.20%). While only insoluble aggregates were detected during PEF processes, which consists of ovotransferrin (11.86%), lysozyme (21.11%) and ovalbumin (31.07%). Electrostatic interaction played a very important role in the aggregates formation. PEF had a minor impact on the structure of egg white protein. PEF had insignificant influence on heat-sensitive protein, indicating that PEF has potential in processing food with high biological activity and heat sensitive properties. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

The effects of xylitol and sorbitol on lysozyme- and peroxidase-related enzymatic and candidacidal activities.

Science.gov (United States)

Kim, Bum-Soo; Chang, Ji-Youn; Kim, Yoon-Young; Kho, Hong-Seop

2015-07-01

To investigate whether xylitol and sorbitol affect enzymatic and candidacidal activities of lysozyme, the peroxidase system, and the glucose oxidase-mediated peroxidase system. Xylitol and sorbitol were added to hen egg-white lysozyme, bovine lactoperoxidase, glucose oxidase-mediated peroxidase, and whole saliva in solution and on hydroxyapatite surfaces. The enzymatic activities of lysozyme, peroxidase, and glucose oxidase-mediated peroxidase were determined by the turbidimetric method, the NbsSCN assay, and production of oxidized o-dianisidine, respectively. Candidacidal activities were determined by comparing colony forming units using Candida albicans ATCC strains 10231, 11006, and 18804. While xylitol and sorbitol did not affect the enzymatic activity of hen egg-white lysozyme both in solution and on hydroxyapatite surfaces, they did inhibit the enzymatic activity of salivary lysozyme significantly in solution, but not on the surfaces. Xylitol and sorbitol enhanced the enzymatic activities of both bovine lactoperoxidase and salivary peroxidase significantly in a dose-dependent manner in solution, but not on the surfaces. Sorbitol, but not xylitol, inhibited the enzymatic activity of glucose oxidase-mediated peroxidase significantly. Both xylitol and sorbitol did not affect candidacidal activities of hen egg-white lysozyme, the bovine lactoperoxidase system, or the glucose oxidase-mediated bovine lactoperoxidase system. Xylitol and sorbitol inhibited salivary lysozyme activity, but enhanced both bovine lactoperoxidase and salivary peroxidase activities significantly in solution. Xylitol and sorbitol did not augment lysozyme- and peroxidase-related candidacidal activities. Copyright © 2015 Elsevier Ltd. All rights reserved.

Renaturation of reduced hen egg white lysozyme containing two blocked sulfhydryl groups

Energy Technology Data Exchange (ETDEWEB)

Acharya, A.S.; Taniuchi, H.

1980-10-01

Formation of native lysozyme from the reduced form involves many pathways in two processes: incorrect pairing of half-cystine residues by oxidation and rearrangement of disulfide (SS) bonds. The energy barrier against suflhydryl (SH)-disulfide interchange of the native or nativelike species thus formed causes accumulation of these species. For example, the enzymatically active isomers containing three presumably native SS bonds and one open SS bond may be thermodynamically favorable over the nonnative isomers and can be formed from reduced lysozyme or lysozyme containing scrambled SS bonds by nonobligatory and flexible pathways. As an extension of these observations formation of nativelike species from reduced lysozyme containing the average of two carboxymethyl (CM)-cysteine was investigated.

Regular arrangement of periodates bound to lysozyme

Czech Academy of Sciences Publication Activity Database

Ondráček, Jan; Weiss, M.S.; Brynda, Jiří; Fiala, J.; Jursík, F.; Řezáčová, Pavlína; Jenner, L.B.; Sedláček, Juraj

2005-01-01

Roč. 61, Pt9 (2005), s. 1181-1189 ISSN 0907-4449 Institutional research plan: CEZ:AV0Z50520514 Keywords : hen egg white lysozyme * periodate * epitaxy Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 1.401, year: 2005

Multi-allergen quantification of fining-related egg and milk proteins in white wines by high-resolution mass spectrometry.

Science.gov (United States)

Monaci, Linda; Losito, Ilario; De Angelis, Elisabetta; Pilolli, Rosa; Visconti, Angelo

2013-09-15

A method based on High-Resolution Mass Spectrometry was developed for the simultaneous determination of fining agents containing potentially allergenic milk (casein) and egg-white (lysozyme and ovalbumin) proteins, added to commercial white wines at sub-ppm levels. Selected tryptic peptides were used as quantitative markers. An evaluation of protein digestion yields was also performed by implementing the (15)N-valine-labelled analogues of the best peptide markers identified for αS1 -casein and ovalbumin. The method was based on the combination of ultrafiltration (UF) of protein-containing wines, tryptic digestion of the dialyzed wine extracts and liquid chromatography/high resolution mass spectrometry (LC/HRMS) analysis of tryptic digests. Peptides providing the most intense electrospray ionization (ESI)-MS response were chosen as quantitative markers of the proteins under investigation. Six-point calibrations were performed by adding caseinate and egg-white powder in the concentration range between 0.25 and 10 µg/mL, to an allergen-free white wine. The following three peptide markers, LTEWTSSNVMEER, GGLEPINFQTAADQAR and ELINSWVESQTNGIIR, were highlighted as best markers for ovalbumin, while GTDVQAWIR and NTDGSTDYGILQINSR for lysozyme and YLGYLEQLLR, GPFPIIV and FFVAPFPEVFGK for caseinate. Limits of detection (LODs) ranged from 0.4 to 1.1 µg/mL. The developed method is suited for assessing the contemporary presence of allergenic milk and egg proteins characterizing egg white and caseinate, fining agents typically employed for wine clarification. The LODs of the method enable the detection of sub-ppm concentrations of residual fining agents, that could represent a potential risk for allergic consumers. Copyright © 2013 John Wiley & Sons, Ltd.

Purification and Characterization of Recombinant Human Lysozyme from Eggs of Transgenic Chickens.

Directory of Open Access Journals (Sweden)

Hanyu Wu

Full Text Available Transgenic chickens as bioreactors have several advantages, such as the simple establishment procedure, correct glycosylation profile of expressed proteins, etc. Lysozyme is widely used in food industry, livestock farming, and medical field as a replacement of antibiotics because of its antibacterial and complement system-modulating activity. In this study, we used RT-PCR, Western blot, and immunofluorescence to detect the expression of recombinant human lysozyme (rhLY in the transgenic chicken. We demonstrated that the transgene of rhLY was genetically stable across different generations. We next optimized the purification procedure of rhLY from the transgenic eggs by utilizing two steps of cation-exchange chromatography and one gel-filtration chromatography. About 6 mg rhLY with the purity exceeding 90% was obtained from ten eggs, and the purification efficiency was about 75%. The purified rhLY had similar physicochemical and biological properties in molecular mass and antibacterial activity compared to the commercial human lysozyme. Additionally, both of them exhibited thermal stability at 60°C and tolerated an extensive pH range of 2 to 11. In conclusion, our study proved that the transgenic chickens we have previously generated were genetically stable and suitable for the production of active rhLY. We also provided a pipeline for purifying the recombinant proteins from transgenic eggs, which could be useful for other studies.

Crystallization of Hevamine, an Enzyme with Lysozyme/Chitinase Activity from Hevea brasiliensis Latex

NARCIS (Netherlands)

ROZEBOOM, HJ; BUDIANI, A; BEINTEMA, JJ

1990-01-01

Hevamine, an enzyme with both lysozyme and chitinase activity, was isolated and purified from Hevea brasiliensis (rubber tree) latex. The enzyme (molecular weight 29,000) is homologous to certain “pathogenesis-related” proteins from plants, but not to hen egg-white or phage T4 lysozyme. To

Pressure-assisted cold denaturation of hen egg white lysozyme: the influence of co-solvents probed by hydrogen exchange nuclear magnetic resonance.

Science.gov (United States)

Vogtt, K; Winter, R

2005-08-01

COSY proton nuclear magnetic resonance was used to measure the exchange rates of amide protons of hen egg white lysozyme (HEWL) in the pressure-assisted cold-denatured state and in the heat-denatured state. After dissolving lysozyme in deuterium oxide buffer, labile protons exchange for deuterons in such a way that exposed protons are substituted rapidly, whereas "protected" protons within structured parts of the protein are substituted slowly. The exchange rates k obs were determined for HEWL under heat treatment (80 degrees C) and under high pressure conditions at low temperature (3.75 kbar, -13 degrees C). Moreover, the influence of co-solvents (sorbitol, urea) on the exchange rate was examined under pressure-assisted cold denaturation conditions, and the corresponding protection factors, P, were determined. The exchange kinetics upon heat treatment was found to be a two-step process with initial slow exchange followed by a fast one, showing residual protection in the slow-exchange state and P-factors in the random-coil-like range for the final temperature-denatured state. Addition of sorbitol (500 mM) led to an increase of P-factors for the pressure-assisted cold denatured state, but not for the heat-denatured state. The presence of 2 M urea resulted in a drastic decrease of the P-factors of the pressure-assisted cold denatured state. For both types of co-solvents, the effect they exert appears to be cooperative, i.e., no particular regions within the protein can be identified with significantly diverse changes of P-factors.

Pressure-assisted cold denaturation of hen egg white lysozyme: the influence of co-solvents probed by hydrogen exchange nuclear magnetic resonance

Directory of Open Access Journals (Sweden)

K. Vogtt

2005-08-01

Full Text Available COSY proton nuclear magnetic resonance was used to measure the exchange rates of amide protons of hen egg white lysozyme (HEWL in the pressure-assisted cold-denatured state and in the heat-denatured state. After dissolving lysozyme in deuterium oxide buffer, labile protons exchange for deuterons in such a way that exposed protons are substituted rapidly, whereas "protected" protons within structured parts of the protein are substituted slowly. The exchange rates k obs were determined for HEWL under heat treatment (80ºC and under high pressure conditions at low temperature (3.75 kbar, -13ºC. Moreover, the influence of co-solvents (sorbitol, urea on the exchange rate was examined under pressure-assisted cold denaturation conditions, and the corresponding protection factors, P, were determined. The exchange kinetics upon heat treatment was found to be a two-step process with initial slow exchange followed by a fast one, showing residual protection in the slow-exchange state and P-factors in the random-coil-like range for the final temperature-denatured state. Addition of sorbitol (500 mM led to an increase of P-factors for the pressure-assisted cold denatured state, but not for the heat-denatured state. The presence of 2 M urea resulted in a drastic decrease of the P-factors of the pressure-assisted cold denatured state. For both types of co-solvents, the effect they exert appears to be cooperative, i.e., no particular regions within the protein can be identified with significantly diverse changes of P-factors.

Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure.

Science.gov (United States)

Nakimbugwe, Dorothy; Masschalck, Barbara; Anim, Grace; Michiels, Chris W

2006-10-15

The effect of hen egg white lysozyme (HEWL) and bacteriophage lambda lysozyme (LaL) in combination with high pressure (HP) treatment on the inactivation of four gram-negative bacteria (Escherichia coli O157:H7, Shigella flexneri, Yersinia enterocolitica and Salmonella typhimurium), was studied in skim milk (pH 6.8; a(w) 0.997) and in banana juice (pH 3.8; a(w) 0.971). In the absence of lysozymes, S. flexneri was more sensitive to HP in milk than in banana juice, while the opposite was observed for the other three bacteria. In combination with HP treatment, LaL was more effective than HEWL on all bacteria in both milk and banana juice. Depending on the bacteria, inactivation levels in banana juice were increased from 0.4-2.7 log units by HP treatment alone to 3.6-6.5 log units in the presence of 224 U/ml LaL. Bacterial inactivation in milk was also enhanced by LaL but only by 0.5-2.1 log units. Under the experimental conditions used, LaL was more effective in banana juice than in milk, while the effectiveness of HEWL under the same conditions was not significantly affected by the food matrix. This effect could be ascribed to the low pH of the banana juice since LaL was also more effective on E. coli in buffer at pH 3.8 than at pH 6.8. Since neither LaL nor HEWL are enzymatically active at pH 3.8, we analysed bacterial lysis after HP treatment in the presence of these enzymes, and found that inactivation proceeds through a non-lytic mechanism at pH 3.8 and a lytic mechanism at pH 6.8. Based on these results, LaL may offer interesting perspectives for use as an extra hurdle in high pressure food preservation.

Proteomics analysis of egg white proteins from different egg varieties.

Science.gov (United States)

Wang, Jiapei; Liang, Yue; Omana, Dileep A; Kav, Nat N V; Wu, Jianping

2012-01-11

The market of specialty eggs, such as omega-3-enriched eggs, organic eggs, and free-range eggs, is continuously growing. The nutritional composition of egg yolk can be manipulated by feed diet; however, it is not known if there is any difference in the composition of egg white proteins among different egg varieties. The purpose of the study was to compare the egg white proteins among six different egg varieties using proteomics analysis. Egg white proteins were analyzed using two-dimensional gel electrophoresis (2-DE), and 89 protein spots were subjected to LC-MS/MS. A total of 23 proteins, belonging to Gallus gallus , were identified from 72 detected protein spots. A quiescence-specific protein precursor in egg white was identified for the first time in this study. Significant differences in the abundant levels of 19 proteins (from 65 protein spots) were observed among six egg varieties. Four proteins, ovalbumin-related protein Y, cystatin, avidin, and albumin precursor, were not different among these six egg varieties. These findings suggest that the abundance, but not the composition, of egg white proteins varied among the egg varieties.

21 CFR 160.145 - Dried egg whites.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Dried egg whites. 160.145 Section 160.145 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.145 Dried egg whites. (a) The food dried egg whites, egg white solids, dried egg albumen, egg albumen solids is...

Allergens from fish and egg

DEFF Research Database (Denmark)

Poulsen, L.K.; Hansen, Tine Kjær; Norgaard, A.

2001-01-01

Allergens from fish and egg belong to some of the most frequent causes of food allergic reactions reported in the literature. Egg allergens have been described in both white and yolk, and the egg white proteins ovomucoid, ovalbumin, ovotransferrin and lysozyme have been adopted in the allergen...... nomenclature as Gal d1-d4. The most reported allergen from egg yolk seems to be alpha-livitin. In fish, the dominating allergen is the homologues of Gad c1 from cod, formerly described as protein M. A close cross-reactivity exists within different species of fish between this calcium-binding protein family...

21 CFR 160.150 - Frozen egg whites.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg whites. 160.150 Section 160.150 Food... HUMAN CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing...

Pulse radiolysis studies of intramolecular electron transfer in model peptides and proteins. 7. Trp -> TyrO radical transformation in hen egg-white lysozyme. Effects of pH, temperature, Trp62 oxidation and inhibitor binding

DEFF Research Database (Denmark)

Bobrowski, K.; Holcman, J.; Poznanski, J.

1997-01-01

Intramolecular long-range electron transfer (LRET) in hen egg-white lysozyme (HEWL) accompanying Trp --> TyrO radical transformation was investigated in aqueous solution by pulse radiolysis as a function of pH (5.2-7.4) and temperature (283-328K). The reaction was induced by highly selective...... below its denaturation temperature. Selective oxidation by ozone of the Trp62 indole side-chain in HEWL to N'-formylkynurenine (NFKyn62-HEWL) caused a large drop in the initial yield of Trp(.) radicals, G(Trp(.))(i). This was accompanied by a relatively small decrease in k(5) but selective oxidation...

Binding of naringin and naringenin with hen egg white lysozyme: A spectroscopic investigation and molecular docking study

Science.gov (United States)

Das, Sourav; Ghosh, Pooja; Koley, Sudipta; Singha Roy, Atanu

2018-03-01

The interactions of naringenin (NG) and naringin (NR) with Hen Egg White Lysozyme (HEWL) in aqueous medium have been investigated using UV-vis spectroscopy, steady-state fluorescence, circular dichroism (CD), Fourier Transform infrared spectroscopy (FT-IR) and molecular docking analyses. Both NG and NR can quench the intrinsic fluorescence of HEWL via static quenching mechanism. At 300 K, the value of binding constant (Kb) of HEWL-NG complex (5.596 ± 0.063 × 104 M- 1) was found to be greater than that of HEWL-NR complex (3.404 ± 0.407 × 104 M- 1). The negative ΔG° values in cases of both the complexes specify the spontaneous binding. The binding distance between the donor (HEWL) and acceptor (NG/NR) was estimated using the Försters theory and the possibility of non-radiative energy transfer from HEWL to NG/NR was observed. The presence of metal ions (Ca2 +, Cu2 + and Fe2 +) decreased the binding affinity of NG/NR towards HEWL. Synchronous fluorescence studies indicate the change in Trp micro-environment due to the incorporation of NG/NR into HEWL. CD and FT-IR studies indicated that the α-helicity of the HEWL was slightly enhanced due to ligand binding. NG and NR inhibited the enzymatic activity of HEWL and exhibited their affinity for the active site of HEWL. Molecular docking studies revealed that both NG and NR bind in the close vicinity of Trp 62 and Trp 63 residues which is vital for the catalytic activity.

Cracking the egg: An insight into egg hypersensitivity.

Science.gov (United States)

Dhanapala, Pathum; De Silva, Chamika; Doran, Tim; Suphioglu, Cenk

2015-08-01

Hypersensitivity to the chicken egg is a widespread disorder mainly affecting 1-2% of children worldwide. It is the second most common food allergy in children, next to cow's milk allergy. Egg allergy is mainly caused by hypersensitivity to four allergens found in the egg white; ovomucoid, ovalbumin, ovotransferrin and lysozyme. However, some research suggests the involvement of allergens exclusively found in the egg yolk such as chicken serum albumin and YGP42, which may play a crucial role in the overall reaction. In egg allergic individuals, these allergens cause conditions such as itching, atopic dermatitis, bronchial asthma, vomiting, rhinitis, conjunctivitis, laryngeal oedema and chronic urticaria, and anaphylaxis. Currently there is no permanent cure for egg allergy. Upon positive diagnosis for egg allergy, strict dietary avoidance of eggs and products containing traces of eggs is the most effective way of avoiding future hypersensitivity reactions. However, it is difficult to fully avoid eggs since they are found in a range of processed food products. An understanding of the mechanisms of allergic reactions, egg allergens and their prevalence, egg allergy diagnosis and current treatment strategies are important for future studies. This review addresses these topics and discusses both egg white and egg yolk allergy as a whole. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of mannose, fructose, and fucose on the structure, stability, and hydration of lysozyme in aqueous solution

DEFF Research Database (Denmark)

Rahim, Abdoul; Peters, Günther H.J.; Jalkanen, Karl J.

2013-01-01

The bio-protective properties of monosaccharaides, namely mannose, fructose and fucose, on the stability and dynamical properties of the NMR determined hen egg-white lysozyme structure have been investigated by means of molecular dynamics simulations at room temperature in aqueous solution and in...... of the solvent and sugar distributions around lysozyme was used to investigate the interfacial solvent and sugar structure near the protein surface.......The bio-protective properties of monosaccharaides, namely mannose, fructose and fucose, on the stability and dynamical properties of the NMR determined hen egg-white lysozyme structure have been investigated by means of molecular dynamics simulations at room temperature in aqueous solution and in 7...... and 13 wt % concentrations of the three sugars. Results are discussed in the framework of the bio-protective phenomena. The three sugars show similar bio-protective behaviours at room temperature (300 K) in the concentration range studied as shown by the small RMSDs of the resulting MD structures from...

Irradiation of shell egg on the physicochemical and functional properties of liquid egg white.

Science.gov (United States)

Min, B; Nam, K C; Jo, C; Ahn, D U

2012-10-01

This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to 14 d. Viscosity, pH, turbidity, foaming properties, color, and volatile profile of liquid egg white, and color and texture properties of cooked egg white were determined at 0, 7, and 14 d of storage. Irradiation increased the turbidity but decreased viscosity of liquid egg white. Foaming capacity and foam stability were not affected by irradiation at lower dose (2.5 kGy), but were deteriorated at higher doses (≥5.0 kGy) of irradiation. Sulfur-containing volatiles were generated by irradiation and their amounts increased as the irradiation dose increased. However, the sulfur volatiles disappeared during storage under aerobic conditions. Lightness (L* value) and yellowness (b* value) decreased, but greenness (-a* value) increased in cooked egg white in irradiation dose-dependent manners. All textural parameters (hardness, adhesiveness, cohesiveness, chewiness, and resilience) of cooked egg white increased as the irradiation dose increased, but those changes were marginal. Our results indicated that irradiation of shell egg at lower doses (up to 2.5 kGy) had little negative impact on the physiochemical and functional properties of liquid egg white, but can improve the efficiency of egg processing due to its viscosity-lowering effect. Therefore, irradiation of shell eggs at the lower doses has high potential to be used by the egg processing industry to improve the safety of liquid egg without compromising its quality.

Fate of egg proteins during the development of Columba livia domestica embryo.

Science.gov (United States)

Shbailat, Seba Jamal; Aslan, Ibtisam Omar

2018-01-01

The transfer of egg white into the yolk and consumption of yolk proteins by the embryo are largely unexplored in the pigeon Columba livia domestica. Here, we investigated the route of egg white transfer as well as the degradation and uptake of yolk proteins by the pigeon embryo. Initially, we tested the electrophoretic patterns of proteins in different egg compartments throughout development. Then, we used lysozyme as a reference protein to follow the egg white transfer, and we measured its activity using Micrococcus lysodeikticus as a substrate. Moreover, we determined the general protease activity during different developmental stages in the yolk using casein. Finally, we examined the expression of aminopeptidase-N (APN) and oligopeptide transporter PepT1 genes in the yolk sac membrane (YSM) from incubation day 8 until day 17. Several electrophoretic bands of presumptive egg white proteins appeared in different egg compartments. Also, lysozyme activity was detected chronologically in the egg compartments. It appeared on day 12 in the amniotic and intestinal fluids and on day 14 in the yolk. Moreover, protease activity in the yolk increased significantly on day 14 and thereafter. APN expression was largest on day 8 and reduced generally afterward, whereas PepT1 expression peaked between days 13 and 15 but then reduced substantially. Our results suggest that the egg white proteins move through the amnion and intestine into the yolk where they undergo degradation by the activated proteases. Furthermore, the YSM appears to have a role in protein consumption, and this role decreases toward hatch. © 2018 Wiley Periodicals, Inc.

Study of ethanol-lysozyme interactions using neutron diffraction

International Nuclear Information System (INIS)

Lehmann, M.S.; Mason, S.A.; McIntyre, G.J.

1985-01-01

Single-crystal neutron diffraction has been used to observe the interactions between deuterated ethanol (CD3CD2OH) and lysozyme in triclinic crystals of hen egg white lysozyme soaked in 25% (v/v) ethanol solutions. A total of 6047 observed reflections to a resolution of 2 A were used, and 13 possible ethanol sites were identified. The three highest occupied sites are close to locations for bromoethanol found in an earlier study by Yonath et al. [Yonath, A., Podjarny, A., Honig, B., Traub, W., Sielecki, A., Herzberg, O., and Moult, J. (1978) Biophys. Struct. Mech. 4, 27-36]. Structure refinements including a model for the flat solvent lead to a final crystallographic agreement factor of 0.097. Comparison with earlier neutron studies on triclinic lysozyme showed that neither the molecular structure nor the thermal motions were affected significantly by the ethanol. A detailed analysis of the ethanol-lysozyme contacts showed 61% of these to be with hydrophobic sites, in agreement with the dominant hydrophobic nature of ethanol. This, together with the fact that the molecular structure of lysozyme is not perturbed, suggests a model for denaturation of lysozyme by alcohol, which proceeds via a dehydration of the protein at high alcohol concentration

Allergens from fish and egg

DEFF Research Database (Denmark)

Poulsen, Lars K.; Hansen, T K; Nørgaard, A

2001-01-01

, denominated the parvalbumins. This cross-reactivity has been indicated to be of clinical relevance for several species, since patients with a positive double-blind, placebo-controlled food challenge to cod will also react with other fish species, such as herring, plaice and mackerel. In spite......Allergens from fish and egg belong to some of the most frequent causes of food allergic reactions reported in the literature. Egg allergens have been described in both white and yolk, and the egg white proteins ovomucoid, ovalbumin, ovotransferrin and lysozyme have been adopted in the allergen...... nomenclature as Gal d1-d4. The most reported allergen from egg yolk seems to be alpha-livitin. In fish, the dominating allergen is the homologues of Gad c1 from cod, formerly described as protein M. A close cross-reactivity exists within different species of fish between this calcium-binding protein family...

NAA Comparison of Nutriens in Egg Yolk and Egg White

International Nuclear Information System (INIS)

Ruangdit, S.; Maijan, P.; Channuie, J.; Picha, R.

2014-01-01

Food we eat has significant effects on our wellbeing. Eggs are among food products widely consumed and contain many essential nutrients. Yet eggs often are involved in dietary controversy regarding benefit versus risk. The fear of serum cholesterol has driven a large number of people away from consuming egg yolks. In this study, we assessed the nutritional importance of eggs using instrumental neutron activation analysis (INAA) technique at Thai Research Reactor, operating at 1.2 MW. We investigated whether consumers miss any health benefits by choosing to eat only egg whites or yolks rather than whole natural eggs. Essential minerals such as sodium, potassium, manganese, magnesium, copper, selenium, iron and zinc are studied using three NAA loading methods: short-term individual pneumatic transfer system loading using inner-core tubes, medium-term CA3 loading and long-term Lazy Susan (LS) loading for 10 s, 7 h and 3 d, respectively. Two Standard Reference Materials (SRMs) were used to find the nutrient concentrations and validate the method. From the study, we found significant differences in nutritional contents between egg yolks and egg whites. Along with literature review conducted as part of this study, we evaluated the consumption choice when it comes to eggs.

Observations of the "egg white injury" in ants.

Directory of Open Access Journals (Sweden)

Laure-Anne Poissonnier

Full Text Available A key determinant of the relationship between diet and longevity is the balance of protein to carbohydrate in the diet. Eating excess protein relative to carbohydrate shortens lifespan in solitary and social insects. Here we explored how lifespan and behavior in ants was affected by the quality of protein ingested and the presence of associated antinutrients (i.e. compounds that interfere with the absorption of nutrients. We tested diets prepared with either egg white protein only or a protein mixture. Egg white contains an anti-nutrient called avidin. Avidin binds to the B vitamin biotin, preventing its absorption. First, we demonstrate that an egg-white diet was twice as deleterious as a protein-mixture diet. Second, we show that ingestion of egg-white diet drastically affected social behavior, triggering elevated levels of aggression within the colony. Lastly, we reveal that by adding biotin to the egg white diet we were able to lessen its detrimental effects. This latest result suggests that ants suffered biotin deficiency when fed the egg white diet. In conclusion, anti-nutrients were known to affect health and performance of animals, but this is the first study showing that anti-nutrients also lead to severe changes in behavior.

Use of europium ions for SAD phasing of lysozyme at the Cu Kα wavelength

International Nuclear Information System (INIS)

Vijayakumar, Balakrishnan; Velmurugan, Devadasan

2012-01-01

Europium(III) ions bound to the surface of hen egg-white lysozyme were found to exhibit good anomalous signal facilitating SAD phasing using laboratory-source data and automated model building. The europium ion-binding sites were observed up to the 15σ level. Europium is shown to be a good anomalous scatterer in SAD phasing for solving the structure of biological macromolecules. The large value of the anomalous contribution of europium, f′′ = 11.17 e − , at the Cu Kα wavelength is an advantage in de novo phasing and automated model building. Tetragonal crystals of hen egg-white lysozyme (HEWL) incorporating europium(III) chloride (50 mM) were obtained which diffracted to a resolution of 2.3 Å at a wavelength of 1.54 Å (Cu Kα). The master data set (360° frames) was split and analyzed for anomalous signal-to-noise ratio, multiplicity, completeness, SAD phasing and automated building. The structure solution and model building of the split data sets were carried out using phenix.autosol and phenix.autobuild. The contributions of the Eu ions to SAD phasing using in-house data collection are discussed. This study revealed successful lysozyme phasing by SAD using laboratory-source data involving Eu ions, which are mainly coordinated by the side chains of Asn46, Asp52 and Asp101 together with some water molecules

Quality Properties of Cakes Containing Gamma-Irradiated Egg White

International Nuclear Information System (INIS)

Lee, J.W.; Seo, J.H.; Ahn, H.J; Byun, M.W; Kim, Y.H.; Choi, J.M.; Yook, H.S.

2003-01-01

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy

Modified denatured lysozyme effectively solubilizes fullerene c60 nanoparticles in water

Science.gov (United States)

Siepi, Marialuisa; Politi, Jane; Dardano, Principia; Amoresano, Angela; De Stefano, Luca; Monti, Daria Maria; Notomista, Eugenio

2017-08-01

Fullerenes, allotropic forms of carbon, have very interesting pharmacological effects and engineering applications. However, a very low solubility both in organic solvents and water hinders their use. Fullerene C60, the most studied among fullerenes, can be dissolved in water only in the form of nanoparticles of variable dimensions and limited stability. Here the effect on the production of C60 nanoparticles by a native and denatured hen egg white lysozyme, a highly basic protein, has been systematically studied. In order to obtain a denatured, yet soluble, lysozyme derivative, the four disulfides of the native protein were reduced and exposed cysteines were alkylated by 3-bromopropylamine, thus introducing eight additional positive charges. The C60 solubilizing properties of the modified denatured lysozyme proved to be superior to those of the native protein, allowing the preparation of biocompatible highly homogeneous and stable C60 nanoparticles using lower amounts of protein, as demonstrated by dynamic light scattering, transmission electron microscopy and atomic force microscopy studies. This lysozyme derivative could represent an effective tool for the solubilization of other carbon allotropes.

Pulse radiolysis study of egg white

International Nuclear Information System (INIS)

Micic, O.I.; Josimovic, L.; Markovic, V.

1978-01-01

Radiolytic processes in egg white in intervals of 0.1μs to several seconds have been studied by the pulse radiolysis technique. The formation and decay of short-lived intermediates and their absorption spectra were observed under varied experimental conditions. The results show that intermediates are produced predominantly in reactions of radicals formed in water radiolysis with egg white proteins. The intermediates decay mainly in the first-order intermolecular processes, though the mechanism of transformations is very complex. (author)

Relationship between specific IgE to egg components and natural history of egg allergy in Danish children

DEFF Research Database (Denmark)

Gradman, Josefine; Mortz, Charlotte G; Eller, Esben

2016-01-01

BACKGROUND: The majority of egg-allergic children develop tolerance over time. However, it may take numerous of consecutive egg challenges to get there as no good indices to predict tolerance exist. OBJECTIVE: To investigate whether serial measurements of specific IgE to egg white, ovomucoid......, ovalbumin, conalbumin, lysozyme, and egg yolk could improve the specificity of the diagnostic workup and aid in the decision when to rechallenge egg-allergic children. METHODS: The outcome of oral food challenges with hen's egg and corresponding specific IgE levels were evaluated in children referred...... to The Allergy Center within an 8-year period. The egg-allergic children were rechallenged and had specific IgE levels measured once a year. RESULTS: During a median follow-up of 26 months, 287 challenges and corresponding 287 serum analyses were performed in 130 children. Of the 130 children, 99 were egg...

Chemical changes of proteins of irradiated egg-white

International Nuclear Information System (INIS)

Hajos, G.; Kiss, I.; Halasz, A.

1990-01-01

The effect of ionizing radiation (Co-60) was studied on egg-white proteins. Our earlier study revealed that the functional properties of egg-white depend on the dose of radiation and 3 kGy was found as optimal from the microbiological point of view. The effect of radiation on the protein structure was investigated in the dose range of 0-12 kGy using SDS polyacrylamide gel electrophoresis. The effect of this treatment was compared in fresh, frozen, and freeze-dried samples and in a 1% aqueous solution of egg-white. In aqueous solution a very important change was a marked formation of aggregates induced by radiation at doses of 1.5, 6.0 and 12.0 kGy. The effect of radiation was found to be much smaller in the freeze-dried and frozen samples. Electrophoretic investigations suggest the formation of radiation-induced aggregates, whereas effects in fresh egg-white were much smaller. (author)

Irradiation of liquid egg, frozen egg, powdered egg, egg yolk and white of egg: reducing the population of Salmonella enteritidis and sensory aspects and physico-chemical

International Nuclear Information System (INIS)

Froehlich, Angela

2004-01-01

Eggs and their products have been incriminated in foodborne disease outbreaks due to Salmonella enteritidis contamination. Irradiation is a food preservation technology that could be applied to minimize the problem. The aim of this study was to determine the effect of irradiation in liquid and frozen egg as well as in powdered egg, egg yolk and egg white spiked with Salmonella enteritidis. Spiked samples of liquid egg, egg white and egg yolk were exposed to 0,5; 1,0; 1,5; 2,0; 2,5; 3,0 kGy and spiked samples of frozen and powdered egg were exposed to 0,5; 1,0; 1,5; 2,0; 2,5; 3,0; 3,5 e 4,0 kGy. Raw odour, cooked odour and taste of non inoculated and irradiated samples and non irradiated samples of egg and egg products were analysed by a trained penal. Viscosity and lipid oxidation (malonaldehyde concentration) were also determined. Doses of 2,0; 3,0; 3,5; 3,0 e 3,5 kGy reduced in 5 log the population of S. Enteritidis in liquid and frozen egg, powdered egg yolk, egg white and egg, respectively, with moderate alterations in relation to non irradiated samples detected by the trained penal. Viscosity and lipid oxidation in the powdered products, however, showed more intense alterations. Therefore, irradiation can be considered a feasible process for liquid and frozen egg while when applied to powdered products it should be considered the type of food product to which they will be added due to alterations in viscosity. (author)

Formation of lysinoalanine in egg white under alkali treatment.

Science.gov (United States)

Zhao, Yan; Luo, Xuying; Li, Jianke; Xu, Mingsheng; Tu, Yonggang

2016-03-01

To investigate the formation mechanism of lysinoalanine (LAL) in eggs during the alkali treatment process, NaOH was used for the direct alkali treatment of egg white, ovalbumin, and amino acids; in addition, the amount of LAL formed during the alkali treatment process was measured. The results showed that the alkali treatment resulted in the formation of LAL in the egg white. The LAL content increased with increasing pH and temperature, with the LAL content first increasing and then leveling off with increasing time. The amount of LAL formed in the ovalbumin under the alkali treatment condition accounted for approximately 50.51% to 58.68% of the amount of LAL formed in the egg white. Thus, the LAL formed in the ovalbumin was the main source for the LAL in the egg white during the alkali treatment process. Under the alkali treatment condition, free L-serine, L-cysteine, and L-cystine reacted with L-lysine to form LAL; therefore, they are the precursor amino acids of LAL formed in eggs during the alkali treatment process. © 2016 Poultry Science Association Inc.

Modified lysozymes as novel broad spectrum natural antimicrobial agents in foods.

Science.gov (United States)

Aminlari, Ladan; Hashemi, Marjan Mohammadi; Aminlari, Mahmoud

2014-06-01

In recent years much attention and interest have been directed toward application of natural antimicrobial agents in foods. Some naturally occurring proteins such as lactoperoxidase, lactoferrin, and lysozyme have received considerable attention and are being considered as potential antimicrobial agents in foods. Lysozyme kills bacteria by hydrolyzing the peptidoglycan layer of the cell wall of certain bacterial species, hence its application as a natural antimicrobial agent has been suggested. However, limitations in the action of lysozyme against only Gram-positive bacteria have prompted scientists to extend the antimicrobial effects of lysozyme by several types of chemical modifications. During the last 2 decades extensive research has been directed toward modification of lysozyme in order to improve its antimicrobial properties. This review will report on the latest information available on lysozyme modifications and examine the applicability of the modified lysozymes in controlling growth of Gram-positive and Gram-negative bacteria in foods. The results of modifications of lysozyme using its conjugation with different small molecule, polysaccharides, as well as modifications using proteolytic enzymes will be reviewed. These types of modifications have not only increased the functional properties of lysozyme (such as solubility and heat stability) but also extended the antimicrobial activity of lysozyme. Many examples will be given to show that modification can decrease the count of Gram-negative bacteria in bacterial culture and in foods by as much as 5 log CFU/mL and in some cases essentially eliminated Escherichia coli. In conclusion this review demonstrates that modified lysozymes are excellent natural food preservatives, which can be used in food industry. The subject described in this review article can lead to the development of methods to produce new broad-spectrum natural antimicrobial agents, based on modification of chicken egg white lysozyme, which

Dye-Affinity Nanofibrous Membrane for Adsorption of Lysozyme: Preparation and Performance Evaluation

Directory of Open Access Journals (Sweden)

Steven Sheng-Shih Wang

2018-01-01

Full Text Available Polyacrylonitrile (PAN nanofibrous membrane was prepared by an electrospinning technique. After heat treatment and alkaline hydrolysis, the weak ion exchange membrane was grafted with chitosan molecule and then covalently immobilized with a Cibacron Blue F3GA (CB. Fibre diameter, porosity and pore size of the membrane and immobilized dye density were characterized. Furthermore, the membrane was applied to evaluate the binding performance of lysozyme under various operating parameters (pH, chitosan mass per volume ratio, dye concentration, ionic strength and temperature in batch mode. The experimental results were directly applied to purify lysozyme from chicken egg white by membrane chromatography. The results showed that the capture efficiency, recovery yield and purification factor were 90 and 87 %, and 47-fold, respectively, in a single step. The binding capacity remained consistent after five repeated cycles of adsorption-desorption operations. This work demonstrates that the dye-affinity nanofibrous membrane holds great potential for purification of lysozyme from real feedstock.

Study on the sterilization of egg white powder by irradiation

International Nuclear Information System (INIS)

Fu Lixin; Meng Lifen; Zhao Xiaonan; Xu Dechun; Hu Shaoxin; Chen Changdong; Wang Zhidong

2013-01-01

The sterilizing effect, influence on main essential nutrient and sensory qualities of egg white powder treated with 60 Co γ-ray irradiation were studied. The microorganism index of egg white powder samples treated with 4 kGy irradiation could meet the government food sanitation standard, and the sterilization rate could reach 100%. The irradiation doses from 4 to 10 kGy had little influence on egg white powder protein, crude fiber and amino acidscontent, and the sensory quality such as color, luster, and scent changed little below 6 kGy irradiation. Considering the result of this study, the optimal irradiation dose for egg white powder sterilization was 4 to 6 kGy. (authors)

Using modified soy protein to enhance foaming of egg white protein.

Science.gov (United States)

Wang, Guang; Troendle, Molly; Reitmeier, Cheryll A; Wang, Tong

2012-08-15

It is well known that the foaming properties of egg white protein are significantly reduced when a small amount of yolk is mixed in the white. To improve foaming properties of yolk-contaminated egg white protein, soy protein isolate (SPI) and egg proteins were modified to make basic proteins, and effects of these modified proteins on egg white foaming were evaluated in a model and an angel cake system. SPI and egg yolk proteins were modified to have an isoelectric point of 10, and sonication was used to increase protein dispersibility after the ethyl esterification reaction. However, only the addition of sonicated and modified SPI (SMSPI) showed improvement of foaming in the 5% egg protein model system with 0.4% yolk addition. SMSPI was then used in making angel food cake to examine whether the cake performance reduction due to yolk contamination of the white would be restored by such alkaline protein. Cake performance was improved when cream of tartar was used together with SMSPI. Basic soy protein can be made and used to improve egg white foaming properties and cake performance. Copyright © 2012 Society of Chemical Industry.

Study on the sterilization of egg white powder by irradiation

International Nuclear Information System (INIS)

Fu Lixin; Meng Lifen; Zhao Xiaonan; Xu Dechun; Hu Shaoxin; Chen Changdong; Pei Ying

2012-01-01

The article studied the killing microorganism result, the influence of main essential nutrient and sense organ of egg white powder by Co-60 γ-ray irradiation. The microorganism index of the egg white powder samples can meet the government food sanitation standard by 4 kGy irradiation, and the killing microorganism rare can reach 100%. The irradiation dose from 4 to 10 kGy has little influence to the egg white powder protein, crude fiber and amino acids contras ting to comparison, and the sensory quality such as color and luster, scent has little change below 6 kGy irradiation. Synthesizing the results of physical chemistry and sense organ, the optimal irradiation dose of egg white powder killing microorganism is 4 to 6 kGy. (authors)

Study on the sterilization of egg white powder by irradiation

International Nuclear Information System (INIS)

Fu Lixin; Meng Lifen; Zhao Xiaonan; Xu Dechun; Hu Shaoxin; Chen Changdong; Pei Ying

2011-01-01

The article studied the killing microorganism result, the influence of main essential nutrient and sense organ of egg white powder by Co-60 γ-ray irradiation. The microorganism index of the egg white powder samples can meet the government food 1 sanitation standard by 4 kGy irradiation, and the killing microorganism rare can reach 100%. The irradiation dose from 4 to 10 kGy has little influence to the egg white powder protein, crude fiber and amino acids contrasting to comparison, and the sensory quality such as color and luster, scent has little change below 6 kGy irradiation. Compositing the result of physical chemistry and sense organ, the optimal irradiation dose of egg white powder killing microorganism is 4 to 6 kGy. (authors)

Characterizing protein activities on the lysozyme and nanodiamond complex prepared for bio applications.

Science.gov (United States)

Perevedentseva, E; Cai, P-J; Chiu, Y-C; Cheng, C-L

2011-02-01

Recently, nanodiamond particles have attracted increasing attention as a promising nanomaterial for its biocompatibility, easy functionalization and conjugation with biomolecules, and its superb physical/chemical properties. Nanodiamonds are mainly used as markers for cell imaging, using its fluorescence or Raman signals for detection, and as carriers for drug delivery. For the success of these applications, the biomolecule associated with the nanodiamond has to retain its functionality. In this work, the protein activities of egg white lysozyme adsorbed on nanodiamond particles of different sizes is investigated. The lysozyme nanodiamond complex is used here as a protein model for analyzing its structural conformation changes and, correspondingly, its enzymatic activity after the adsorption. Fourier-transform infrared spectroscopy (FTIR) is used for the analysis of the sensitive protein secondary structure. To access the activities of the adsorbed lysozyme, a fluorescence-based assay is used. The process of adsorption is also analyzed using UV-visible spectroscopic measurements in combination with analysis of nanodiamond properties with FTIR, Raman spectroscopy, and ζ-potential measurements. It is found that the activity of lysozyme upon adsorption depends on the nanodiamond's size and surface properties, and that the nanodiamond particles can be selected and treated, which do not alter the lysozyme functional properties. Such nanodiamonds can be considered convenient nanoparticles for various bioapplications.

Quality characteristic of spray-drying egg white powders.

Science.gov (United States)

Ma, Shuang; Zhao, Songning; Zhang, Yan; Yu, Yiding; Liu, Jingbo; Xu, Menglei

2013-10-01

Spray drying is a useful method for developing egg process and utilization. The objective of this study was to evaluate effects on spray drying condition of egg white. The optimized conditions were spraying flow 22 mL/min, feeding temperature 39.8 °C and inlet-air temperature 178.2 °C. Results of sulfydryl (SH) groups measurement indicated conformation structure have changed resulting in protein molecule occur S-S crosslinking phenomenon when heating. It led to free SH content decreased during spray drying process. There was almost no change of differential scanning calorimetry between fresh egg white and spray-drying egg white powder (EWP). For a given protein, the apparent SH reactivity is in turn influenced by the physico-chemical characteristics of the reactant. The phenomenon illustrated the thermal denaturation of these proteins was unrelated to their free SH contents. Color measurement was used to study browning level. EWP in optimized conditions revealed insignificant brown stain. Swelling capacity and scanning electron micrograph both proved well quality characteristic of spray-drying EWP. Results suggested spray drying under the optimized conditions present suitable and alternative method for egg processing industrial implementation. Egg food industrialization needs new drying method to extend shelf-life. The purpose of the study was to provide optimal process of healthy and nutritional instant spray-drying EWP and study quality characteristic of spray-drying EWP.

Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

International Nuclear Information System (INIS)

Lee, J.-W.; Seo, J.-H.; Kim, J.-H.; Lee, S.-Y.; Kim, K.-S.; Byun, M.-W.

2005-01-01

Changes of the antigenicity and allergenicity of a hen's egg albumin (ovalbumin, OVA) in white layer cakes containing egg white gamma-irradiated with 10 or 20 kGy were monitored by an enzyme-linked immunosorbent assay (ELISA), individually formatted with mouse anti-OVA IgG (mouse IgG) and with egg allergic patients' IgE. Mouse IgG recognized OVA in the cakes with irradiated egg white better than that in the control with a non-irradiated one. Whereas, the detected concentrations of intact OVA in the control significantly decreased in the treatments, when determined by IgE-based ELISA. The results appeared to indicate that the antigenicity of the OVA increased, but that the allergenicity was decreased by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake from the egg allergy

Complex nature of serum lysozyme activity: evidence of thermolability in inflammatory bowel disease

Energy Technology Data Exchange (ETDEWEB)

Ward, M; Mitchell, W D; Eastwood, M [Western General Hospital, Edinburgh (UK)

1978-01-01

In patients with Crohn's disease and ulcerative colitis, alterations in serum storage temperature produced significant changes in serum lysozyme activity (SLA) as measured by the lysoplate method. This was not the case in healthy controls or in a group with other gastrointestinal disorders. Electrophoretic separation of serum revealed two components of lysozyme-type lytic activity but only one in extracts of gut mucosa, leucocytes, and egg white. The major lytic component of serum migrated towards the cathode and reacted with specific antilysozyme serum, but the minor component which migrated towards the anode did not. Although the cause of this anionic lytic activity is uncertain, it contributes to total serum activity as estimated by any method utilizing the lysis of Micrococcus lysodeikticus, and may possibly be related to the observed thermolability.

White shrimp (Litopenaeus vannamei) recombinant lysozyme has antibacterial activity against Gram negative bacteria: Vibrio alginolyticus, Vibrio parahemolyticus and Vibrio cholerae.

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de-la-Re-Vega, Enrique; García-Galaz, Alfonso; Díaz-Cinco, Martha E; Sotelo-Mundo, Rogerio R

2006-03-01

C-type lysozyme has been described as an antibacterial component of the shrimp innate defence system. We determined quantitatively the antibacterial activity of white shrimp (Litopenaeus vannamei) recombinant lysozyme against three Gram negative bacteria: Vibrio alginolyticus, Vibrio parahemolyticus and Vibrio cholerae, using a turbidimetric assay with live bacteria and differential bacterial viable count after interaction with the protein. In conclusion, the antibacterial activity of recombinant shrimp lysozyme against Vibrio sp. is at least equal to the values against the Gram positive M. luteus and more active against the shrimp pathogens V. alginolyticus and V. parahemolyticus.

[Enthalpy stabilization of chicken egg lysozyme in aqueous dimethylsulfoxide solutions].

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Kovrigin, E L; Kirkitadze, M D; Potekhin, S A

1996-01-01

Scanning microcalorimetry data have been used to plot the dependences of the denaturation enthalpy of hen egg lysozyme on dimethylsulfoxide concentration at fixed temperatures. It has been shown that at dimethylsulfoxide concentrations below 40% (v/v) the enthalpy does not depend on pH of the medium. An increase of dimethylsulfoxide concentrations in this range leads to a linear growth of enthalpy. The rate of enthalpy growth decreases with the temperature increase. The denaturation enthalpy begins to considerably depend on pH at dimethylsulfoxide concentrations more than 40%. Spectroscopy data indicate that conformational changes occur in the protein in this range of concentrations already at room temperature, whereas according to scanning microcalorimetry, they take place at much higher temperatures. This difference is probably due to a decrease of the real temperature of protein melting below room temperature and a very inhibited character of the denaturational transition. This results in a decrease of calorimetric enthalpy at acidic pH owing to incomplete protein renaturation upon calorimeter cooling to the starting point.

Amino acids and glycine ethyl ester as new crystallization reagents for lysozyme

International Nuclear Information System (INIS)

Ito, Len; Shiraki, Kentaro; Yamaguchi, Hiroshi

2010-01-01

During the past two decades, amino acids and amino-acid derivatives have been applied in various fields of protein chemistry. The potential use of amino acids and their derivatives as new precipitating agents is described. Several amino acids and their derivatives are prominent additives in the field of protein chemistry. This study reports the use of charged amino acids and glycine ethyl ester as precipitants in protein crystallization, using hen egg-white lysozyme (HEWL) as a model. A discussion of the crystallization of HEWL using these reagents as precipitating agents is given

A study of the factors affecting the foaming properties of egg white - a review

International Nuclear Information System (INIS)

Lomakina, K.; MÍKOVÁ, K.

2006-01-01

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white

The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and characterization

DEFF Research Database (Denmark)

Jacobsen, B.; Hoffmann-Sommergruber, K.; Have, T. T.

2008-01-01

Egg proteins represent one of the most important sources evoking food allergic reactions. In order to improve allergy diagnosis, purified and well-characterized proteins are needed. Although the egg white allergens Gal d 1, 2, 3 and 4 (ovomucoid, ovalbumin, ovotransferrin, and lysozyme......) are commercially available, these preparations contain impurities, which affect exact in vitro diagnosis. The aim of the present study was to set up further purification protocols and to extend the characterization of the physicochemical and immunological properties of the final batches. The egg white allergens...... Gal d 1-4 were purified from commercial preparations, whereas Gal d 5 (a-livetin) was purified from egg yolk. The final batches of Gal d 1-5 consisted of a range of isoforms with defined tertiary structure. In addition, the IgE binding capacity of the purified egg allergens was tested using allergic...

A comparative study on the aggregating effects of guanidine thiocyanate, guanidine hydrochloride and urea on lysozyme aggregation

Energy Technology Data Exchange (ETDEWEB)

Emadi, Saeed, E-mail: emadi@iasbs.ac.ir; Behzadi, Maliheh

2014-08-08

Highlights: • Lysozyme aggregated in guanidine thiocyanate (1.0 and 2.0 M). • Lysozyme aggregated in guanidine hydrochloride (4 and 5 M). • Lysozyme did not aggregated at any concentration (0.5–5 M) of urea. • Unfolding pathway is more important than unfolding per se in aggregation. - Abstract: Protein aggregation and its subsequent deposition in different tissues culminate in a diverse range of diseases collectively known as amyloidoses. Aggregation of hen or human lysozyme depends on certain conditions, namely acidic pH or the presence of additives. In the present study, the effects on the aggregation of hen egg-white lysozyme via incubation in concentrated solutions of three different chaotropic agents namely guanidine thiocyanate, guanidine hydrochloride and urea were investigated. Here we used three different methods for the detection of the aggregates, thioflavin T fluorescence, circular dichroism spectroscopy and atomic force microscopy. Our results showed that upon incubation with different concentrations (0.5, 1.0, 2.0, 3.0, 4.0, 5.0 M) of the chemical denaturants, lysozyme was aggregated at low concentrations of guanidine thiocyanate (1.0 and 2.0 M) and at high concentrations of guanidine hydrochloride (4 and 5 M), although no fibril formation was detected. In the case of urea, no aggregation was observed at any concentration.

Analysis of two lysozyme genes and antimicrobial functions of their recombinant proteins in Asian seabass.

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Gui Hong Fu

Full Text Available Lysozymes are important proteins of the innate immune system for the defense against bacterial infection. We cloned and analyzed chicken-type (c-type and goose-type (g-type lysozymes from Asian seabass (Lates calcarifer. The deduced amino acid sequence of the c-type lysozyme contained 144 residues and possessed typical structure residues, conserved catalytic residues (Glu(50 and Asp(67 and a "GSTDYGIFQINS" motif. The deduced g-type lysozyme contained 187 residues and possessed a goose egg white lysozyme (GEWL domain containing three conserved catalytic residues (Glu(71, Asp(84, Asp(95 essential for catalytic activity. Real time quantitative PCR (qRT-PCR revealed that the two lysozyme genes were constitutively expressed in all the examined tissues. The c-type lysozyme was most abundant in liver, while the g-type lysozyme was predominantly expressed in intestine and weakly expressed in muscle. The c-type and g-type transcripts were up-regulated in the kidney, spleen and liver in response to a challenge with Vibrio harveyi. The up-regulation of the c-type lysozyme was much stronger than that of the g-type lysozyme in kidney and spleen. The recombinant proteins of the c-type and g-type lysozymes showed lytic activities against the bacterial pathogens Vibrio harveyi and Photobacterium damselae in a dosage-dependent manner. We identified single nucleotide polymorphisms (SNPs in the two lysozyme genes. There were significant associations of these polymorphisms with resistance to the big belly disease. These results suggest that the c- and g-type genes play an important role in resistance to bacterial pathogens in fish. The SNP markers in the two genes associated with the resistance to bacterial pathogens may facilitate the selection of Asian seabass resistant to bacterial diseases.

Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity

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Noh, Dong Ouk; Suh, Hyung Joo

2015-01-01

In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate : water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 h-hydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P<0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products. PMID:26451355

Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels

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Funaki, Junko; Minami, Michiko; Abe, Sachie; Ueda, Reiko; Eto, Wakako; Kugino, Kenji; Kugino, Mutsuko; Abe, Keiko; Toko, Kiyoshi

2016-01-01

Abstract Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease‐treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease‐treated gels, protein aggregates were distributed more homogeneously compared with that observed in the untreated control, probably because ovalbumin was digested into small peptides as revealed by SDS‐PAGE. The properties of the gel were evaluated by sensory tests and by measuring the movement of the masseter muscle, using surface electromyography. Results showed that maximum bite force and mastication duration were decreased for the protease‐treated gels, which were evaluated as being softer, smoother, less elastic and better textured. Overall, our results indicate that protease‐treated egg white gel has superior qualities and is easier to swallow than the untreated gel. Practical Applications In the food industry, the use of egg white is limited compared with that of egg yolk and whole eggs. In this study, we performed protease treatment to generate a new food material with smoother and softer texture compared with heat treated egg white. Our findings may expand the consumption of egg white, which can be consumed by people with mastication and swallowing disorders, and reduce the waste of egg white as a surplus product. PMID:28239213

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion related to a notification from the Oenological Products and Practices International Association (OENOPPIA) on lysozyme from hen‟s egg to be used in the manufacture of wine as an anti-microbial stabilizer

DEFF Research Database (Denmark)

Tetens, Inge

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion related to a notification from the Oenological Products and Practices International Association (OENOPPIA) on lysozyme from hen‟s egg used in t...... reactions in susceptible individuals under the conditions of use proposed by the applicant. © European Food Safety Authority, 2011...... in the manufacture of wine as an anti-microbial stabilizer/additive pursuant to Article 6, paragraph 11 of Directive 2000/13/EC – for permanent exemption from labelling. Allergic sensitisation against lysozyme is common among egg allergic individuals. In winemaking, lysozyme is used for the control of lactic acid...... individuals have been demonstrated in wines treated with lysozyme, and a number of clinical reports (including one double-blind placebo-controlled food challenge with lysozyme) described clinical allergic reactions to lysozyme. The Panel concludes that wines treated with lysozyme may trigger adverse allergic...

Changes of the antigenic and allergenic properties of a hen's egg albumin in a cake with gamma-irradiated egg white

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Lee, J.-W.; Seo, J.-H.; Kim, J.-H.; Lee, S.-Y.; Kim, K.-S.; Byun, M.-W. E-mail: mwbyun@nanum.kaeri.re.kr

2005-04-01

Changes of the antigenicity and allergenicity of a hen's egg albumin (ovalbumin, OVA) in white layer cakes containing egg white gamma-irradiated with 10 or 20 kGy were monitored by an enzyme-linked immunosorbent assay (ELISA), individually formatted with mouse anti-OVA IgG (mouse IgG) and with egg allergic patients' IgE. Mouse IgG recognized OVA in the cakes with irradiated egg white better than that in the control with a non-irradiated one. Whereas, the detected concentrations of intact OVA in the control significantly decreased in the treatments, when determined by IgE-based ELISA. The results appeared to indicate that the antigenicity of the OVA increased, but that the allergenicity was decreased by irradiation and processing. Egg white irradiated for reducing the egg allergy could be used for producing a safer cake from the egg allergy.

Passive maternal exposure to environmental microbes selectively modulates the innate defences of chicken egg white by increasing some of its antibacterial activities.

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Bedrani, Larbi; Helloin, Emmanuelle; Guyot, Nicolas; Réhault-Godbert, Sophie; Nys, Yves

2013-06-07

Egg defence against bacterial contamination relies on immunoglobulins (IgY) concentrated in the yolk and antimicrobial peptides/proteins predominantly localized in the egg white (EW). Hens contaminated with pathogenic microorganisms export specific IgYs to the egg (adaptative immunity). No evidence of such regulation has been reported for the antimicrobial peptides/proteins (innate immunity) which are preventively secreted by the hen oviduct and are active against a large range of microbes. We investigated whether the egg innate defences can be stimulated by the environmental microbial contamination by comparing the antimicrobial activity of EW of hens raised in three extreme breeding conditions: Germ-free (GF), Specific Pathogen Free (SPF) and Conventional (C) hens. The difference in the immunological status of GF, SPF and C hens was confirmed by the high stimulation of IL-1β, IL-8 and TLR4 genes in the intestine of C and SPF groups. EW from C and SPF groups demonstrated higher inhibitory effect against Staphylococcus aureus (13 to 18%) and against Streptococcus uberis (31 to 35%) as compared to GF but showed similar activity against Salmonella Enteritidis, Salmonella Gallinarum, Escherichia coli and Listeria monocytogenes. To further investigate these results, we explored putative changes amongst the three main mechanisms of egg antimicrobial defence: the sequestration of bacterial nutrients, the inactivation of exogenous proteases and the direct lytic action on microorganisms. Lysozyme activity, chymotrypsin-, trypsin- and papain-inhibiting potential of EW and the expression of numerous antimicrobial genes were not stimulated suggesting that these are not responsible for the change in anti-S. aureus and anti-S. uberis activity. Moreover, whereas the expression levels of IL-1β, IL-8 and TLR4 genes were modified by the breeding conditions in the intestine of C and SPF groups they were not modified in the magnum where egg white is formed. Altogether, these data

In-depth analysis of the chicken egg white proteome using an LTQ Orbitrap Velos

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Mann Matthias

2011-02-01

Full Text Available Abstract Background Hen's egg white has been the subject of intensive chemical, biochemical and food technological research for many decades, because of its importance in human nutrition, its importance as a source of easily accessible model proteins, and its potential use in biotechnological processes. Recently the arsenal of tools used to study the protein components of egg white has been complemented by mass spectrometry-based proteomic technologies. Application of these fast and sensitive methods has already enabled the identification of a large number of new egg white proteins. Recent technological advances may be expected to further expand the egg white protein inventory. Results Using a dual pressure linear ion trap Orbitrap instrument, the LTQ Orbitrap Velos, in conjunction with data analysis in the MaxQuant software package, we identified 158 proteins in chicken egg white with two or more sequence unique peptides. This group of proteins identified with very high confidence included 79 proteins identified in egg white for the first time. In addition, 44 proteins were identified tentatively. Conclusions Our results, apart from identifying many new egg white components, indicate that current mass spectrometry technology is sufficiently advanced to permit direct identification of minor components of proteomes dominated by a few major proteins without resorting to indirect techniques, such as chromatographic depletion or peptide library binding, which change the composition of the proteome.

Differential abundance of egg white proteins in laying hens treated with corticosterone.

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Kim, Jimin; Choi, Yang-Ho

2014-12-24

Stressful environments can affect not only egg production and quality but also gene and protein abundance in the ovary and oviduct in laying hens. The oviductal magnum of laying hens is the organ responsible for the synthesis and secretion of egg white proteins. The objective of this study was to investigate the effects of dietary corticosterone as a stress model on the abundance of proteins in the egg white and of mRNA and proteins in the magnum in laying hens. After a 14-day acclimation, 40 laying hens were divided into two groups which were provided for the next 14 days with either control (Control) or corticosterone (Stress) diet containing at 30 mg/kg. Corticosterone treatment resulted in increased feed intake (P ≤ 0.05) and decreased egg production. Two-dimensional electrophoresis (2DE) with MALDI-TOF/TOF MS/MS using eggs obtained on days 0 and 5 revealed differential abundance of egg white proteins by Stress: transiently expressed in neural precursors (TENP), hemopexin (HPX), IgY-Fcυ3-4, and extracellular fatty acid-binding protein (Ex-FABP) were decreased while ovoinhibitor and ovalbumin-related protein X (OVAX) were increased on days 5 vs 0 (P ≤ 0.05). Expression of mRNAs and proteins was also significantly modulated in the magnum of hens in Stress on day 14 (P ≤ 0.05). In conclusion, the current study provides the first evidence showing that dietary corticosterone modulates protein abundance in the egg white in laying hens, and it suggests that environmental stress can differentially modify expression of egg white proteins in laying hens.

Hen Egg as an Antioxidant Food Commodity: A Review.

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Nimalaratne, Chamila; Wu, Jianping

2015-09-24

Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods. This review aims to establish the importance of eggs as an antioxidant food by summarizing the current knowledge on egg-derived antioxidants. Eggs have various natural occurring compounds including the proteins ovalbumin, ovotransferrin and lysozyme in egg white, as well as phosvitin, carotenoids and free aromatic amino acids in egg yolk. Some lipophilic antioxidants such as vitamin E, carotenoids, selenium, iodine and others can be transferred from feed into egg yolk to produce antioxidant-enriched eggs. The bioactivity of egg antioxidants can be affected by food processing, storage and gastrointestinal digestion. Generally thermal processing methods can promote loss of antioxidant properties in eggs due to oxidation and degradation, whereas gastrointestinal digestion enhances the antioxidant properties, due to the formation of new antioxidants (free amino acids and peptides). In summary, in addition to its well-known nutritional contribution to our diet, this review emphasizes the role of eggs as an important antioxidant food.

Consumption of whole eggs promotes greater stimulation of postexercise muscle protein synthesis than consumption of isonitrogenous amounts of egg whites in young men.

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van Vliet, Stephan; Shy, Evan L; Abou Sawan, Sidney; Beals, Joseph W; West, Daniel Wd; Skinner, Sarah K; Ulanov, Alexander V; Li, Zhong; Paluska, Scott A; Parsons, Carl M; Moore, Daniel R; Burd, Nicholas A

2017-12-01

Background: Protein in the diet is commonly ingested from whole foods that contain various macro- and micronutrients. However, the effect of consuming protein within its natural whole-food matrix on postprandial protein metabolism remains understudied in humans. Objective: We aimed to compare the whole-body and muscle protein metabolic responses after the consumption of whole eggs with egg whites during exercise recovery in young men. Design: In crossover trials, 10 resistance-trained men [aged 21 ± 1 y; 88 ± 3 kg; body fat: 16% ± 1% (means ± SEMs)] received primed continuous l-[ ring - 2 H 5 ]phenylalanine and l-[1- 13 C]leucine infusions and performed a single bout of resistance exercise. After exercise, participants consumed intrinsically l-[5,5,5- 2 H 3 ]leucine-labeled whole eggs (18 g protein, 17 g fat) or egg whites (18 g protein, 0 g fat). Repeated blood and muscle biopsy samples were collected to assess whole-body leucine kinetics, intramuscular signaling, and myofibrillar protein synthesis. Results: Plasma appearance rates of protein-derived leucine were more rapid after the consumption of egg whites than after whole eggs ( P = 0.01). Total plasma availability of leucine over the 300-min postprandial period was similar ( P = 0.75) between the ingestion of whole eggs (68% ± 1%) and egg whites (66% ± 2%), with no difference in whole-body net leucine balance ( P = 0.27). Both whole-egg and egg white conditions increased the phosphorylation of mammalian target of rapamycin complex 1, ribosomal protein S6 kinase 1, and eukaryotic translation initiation factor 4E-binding protein 1 during postexercise recovery (all P egg ingestion increased the postexercise myofibrillar protein synthetic response to a greater extent than did the ingestion of egg whites ( P = 0.04). Conclusions: We show that the ingestion of whole eggs immediately after resistance exercise resulted in greater stimulation of myofibrillar protein synthesis than did the ingestion of egg whites

Improvement of foaming ability of egg white product by irradiation and its application

Science.gov (United States)

Song, Hyun-Pa; Kim, Binna; Choe, Jun-Ho; Jung, Samooel; Kim, Kyong-Su; Kim, Dong-Ho; Jo, Cheorun

2009-03-01

To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation ( Pcake baked with irradiated LEW were significantly higher than those of unirradiated control ( Pcake were greater at 2 kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter L* value were observed in the angel cakes prepared from irradiated egg white products ( P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products.

Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts.

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Techer, Clarisse; Daoud, Amina; Madec, Marie-Noëlle; Gautier, Michel; Jan, Sophie; Baron, Florence

2015-02-01

As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts. © 2015 Institute of Food Technologists®

Tetragonal Lysozyme Interactions Studied by Site Directed Mutagenesis

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Crawford, Lisa; Karr, Laurel J.; Nadarajah, Arunan; Pusey, Marc

1999-01-01

A number of recent experimental and theoretical studies have indicated that tetragonal lysozyme crystal growth proceeds by the addition of aggregates, formed by reversible self association of the solute molecules in the bulk solution. Periodic bond chain and atomic force microscopy studies have indicated that the probable growth unit is at minimum a 43 tetramer, and most likely an octamer composed of two complete turns about the 43 axis. If these results are correct, then there are intermolecular interactions which are only formed in the solution and others only formed at the joining of the growth unit to the crystal surface. We have set out to study these interactions, and the correctness of this hypothesis, using site directed mutagenesis of specific amino acid residues involved in the different bonds. We had initially expressed wild type lysozyme in S. cervasiae with yields of approximately 5 mg/L, which were eventually raised to approximately 40 mg/L. We are now moving the expression to the Pichia system, with anticipated yields of 300 to (3)500 mg/L, comparable to what can be obtained from egg whites. An additional advantage of using recombinant protein is the greater genetic homogeneity of the material obtained and the absence of any other contaminating egg proteins. The first mutation experiments are TYR 23 (Registered) PHE or ALA and ASN 113 (Registered) ALA or ASP. Both TYR 23 and ASN 113 form part of the postulated dimerization intermolecular binding site which lead to the formation of the 43 helix. Tyrosine also participates in an intermolecular hydrogen bond with ARG 114. The results of these and subsequent experiments will be discussed.

Body weight, egg production, and egg quality traits of gray, brown, and white varieties of Japanese quail (Coturnix coturnix japonica in coastal climatic condition of Odisha

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Jessy Bagh

2016-08-01

Full Text Available Aim: The present study was conducted to evaluate the performance of gray, brown, and white varieties of Japanese quail (Coturnix coturnix japonica with respect to body weight, egg production, and egg quality traits in the coastal climatic condition of Odisha. Materials and Methods: A total of 500-day-old straight run Japanese quail chicks of three varieties, viz., gray, brown, and white were randomly selected and reared in deep litter system at Central Poultry Development Organization, Eastern Region, Bhubaneswar. The weekly body weight of the birds was recorded till their egg production stage (up to 6 weeks of age. The average egg production was recorded every biweekly from 6th to 20th week. Exterior and interior quality of eggs from each variety was determined at 6 weeks of age. Results: The initial average weekly body weight of three varieties did not differ (p>0.05 among the varieties. However, from 1st to 6th week significantly higher body weight was observed in gray than white and brown. Brown varieties had reached 50% egg production 1 week earlier than gray and white. Brown had higher peak hen day (HD production or henhoused egg production followed by white and gray. External quality such as: Egg weight, egg length, egg width, volume, shape index, shell weight, shell thickness depicted no significant difference among the varieties except circumference length and circumference width, which were significantly higher (p≤0.05 in gray varieties than brown varieties. Internal egg characteristics such as: Albumen length, albumen width, albumen height, albumen index, yolk length, yolk width, yolk height, yolk index, albumen weight, yolk weight, Haugh unit revealed no significance difference among the varieties. Conclusion: It may be summarized from the findings that gray excelled in body weight followed by white and brown. Egg production potential in terms of hen house egg production or HD egg production was higher for brown followed by white

Rapid localized crystallization of lysozyme by laser trapping.

Science.gov (United States)

Yuyama, Ken-Ichi; Chang, Kai-Di; Tu, Jing-Ru; Masuhara, Hiroshi; Sugiyama, Teruki

2018-02-28

Confining protein crystallization to a millimetre size was achieved within 0.5 h after stopping 1 h intense trapping laser irradiation, which shows excellent performance in spatial and temporal controllability compared to spontaneous nucleation. A continuous-wave near-infrared laser beam is tightly focused into a glass/solution interfacial layer of a supersaturated buffer solution of hen egg-white lysozyme (HEWL). The crystallization is not observed during laser trapping, but initiated by stopping the laser irradiation. The generated crystals are localized densely in a circular area with a diameter of a few millimetres around the focal spot and show specific directions of the optical axes of the HEWL crystals. To interpret this unique crystallization, we propose a mechanism that nucleation and the subsequent growth take place in a highly concentrated domain consisting of HEWL liquid-like clusters after turning off laser trapping.

Synthesis of ultrafine alumina powders using egg white as complexing medium

International Nuclear Information System (INIS)

Salem, R.E.P.; Guilherme, K. A.; Chinelatto, A.S.A.; Chinelatto, A.L.

2011-01-01

Synthesis of alumina powders through chemical methods has been attracting much attention of researchers in the past few years, due to the ability to produce powders in nanometric scale with high degree of purity. In this work, there were synthesized alumina powders through a chemical route, using egg white as a complexing medium and aluminium nitrate as the source of Al 3+ cations. Egg white contains ovalbumin, a protein which acts effectively on the isolation of aluminium cations during the mixing process, enabling the formation of ultrafine alumina powders in a relatively economic and environmentally friendly way. The powders obtained by calcinations of the precursor resin were characterized by X-ray diffraction, specific surface area measurements, infrared spectroscopy and scanning electron microscopy. It was observed that the egg white, present at the reaction medium, allowed obtaining transition alumina powders, with high degree of purity. (author)

Effect of Egg Size on Predation by White-Footed Mice

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R. M. DeGraaf; T. J. Maier

1996-01-01

We compared predation by wild-trapped, caged white-footed mice (Peromyscus leucopus) on eggs of Japanese Quail (Coturnix coturnix) and Zebra Finches (Poephila guttata) to test the effect of egg size. Nine male and nine female mice were weighed, acclimated to cages for 24 h, and presented with two wicker nests,...

Pepsin Egg White Hydrolysate Ameliorates Obesity-Related Oxidative Stress, Inflammation and Steatosis in Zucker Fatty Rats.

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M Garcés-Rimón

Full Text Available The aim of this work was to evaluate the effect of the administration of egg white hydrolysates on obesity-related disorders, with a focus on lipid metabolism, inflammation and oxidative stress, in Zucker fatty rats. Obese Zucker rats received water, pepsin egg white hydrolysate (750 mg/kg/day or Rhizopus aminopeptidase egg white hydrolysate (750 mg/kg/day for 12 weeks. Lean Zucker rats received water. Body weight, solid and liquid intakes were weekly measured. At the end of the study, urine, faeces, different organs and blood samples were collected. The consumption of egg white hydrolysed with pepsin significantly decreased the epididymal adipose tissue, improved hepatic steatosis, and lowered plasmatic concentration of free fatty acids in the obese animals. It also decreased plasma levels of tumor necrosis factor-alpha and reduced oxidative stress. Pepsin egg white hydrolysate could be used as a tool to improve obesity-related complications.

Structural basis of protein oxidation resistance: a lysozyme study.

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Marion Girod

Full Text Available Accumulation of oxidative damage in proteins correlates with aging since it can cause irreversible and progressive degeneration of almost all cellular functions. Apparently, native protein structures have evolved intrinsic resistance to oxidation since perfectly folded proteins are, by large most robust. Here we explore the structural basis of protein resistance to radiation-induced oxidation using chicken egg white lysozyme in the native and misfolded form. We study the differential resistance to oxidative damage of six different parts of native and misfolded lysozyme by a targeted tandem/mass spectrometry approach of its tryptic fragments. The decay of the amount of each lysozyme fragment with increasing radiation dose is found to be a two steps process, characterized by a double exponential evolution of their amounts: the first one can be largely attributed to oxidation of specific amino acids, while the second one corresponds to further degradation of the protein. By correlating these results to the structural parameters computed from molecular dynamics (MD simulations, we find the protein parts with increased root-mean-square deviation (RMSD to be more susceptible to modifications. In addition, involvement of amino acid side-chains in hydrogen bonds has a protective effect against oxidation Increased exposure to solvent of individual amino acid side chains correlates with high susceptibility to oxidative and other modifications like side chain fragmentation. Generally, while none of the structural parameters alone can account for the fate of peptides during radiation, together they provide an insight into the relationship between protein structure and susceptibility to oxidation.

Validation of the GROMOS force-field parameter set 45A3 against nuclear magnetic resonance data of hen egg lysozyme

International Nuclear Information System (INIS)

Soares, T. A.; Daura, X.; Oostenbrink, C.; Smith, L. J.; Gunsteren, W. F. van

2004-01-01

The quality of molecular dynamics (MD) simulations of proteins depends critically on the biomolecular force field that is used. Such force fields are defined by force-field parameter sets, which are generally determined and improved through calibration of properties of small molecules against experimental or theoretical data. By application to large molecules such as proteins, a new force-field parameter set can be validated. We report two 3.5 ns molecular dynamics simulations of hen egg white lysozyme in water applying the widely used GROMOS force-field parameter set 43A1 and a new set 45A3. The two MD ensembles are evaluated against NMR spectroscopic data NOE atom-atom distance bounds, 3 J NHα and 3 J αβ coupling constants, and 1 5N relaxation data. It is shown that the two sets reproduce structural properties about equally well. The 45A3 ensemble fulfills the atom-atom distance bounds derived from NMR spectroscopy slightly less well than the 43A1 ensemble, with most of the NOE distance violations in both ensembles involving residues located in loops or flexible regions of the protein. Convergence patterns are very similar in both simulations atom-positional root-mean-square differences (RMSD) with respect to the X-ray and NMR model structures and NOE inter-proton distances converge within 1.0-1.5 ns while backbone 3 J HNα -coupling constants and 1 H- 1 5N order parameters take slightly longer, 1.0-2.0 ns. As expected, side-chain 3 J αβ -coupling constants and 1 H- 1 5N order parameters do not reach full convergence for all residues in the time period simulated. This is particularly noticeable for side chains which display rare structural transitions. When comparing each simulation trajectory with an older and a newer set of experimental NOE data on lysozyme, it is found that the newer, larger, set of experimental data agrees as well with each of the simulations. In other words, the experimental data converged towards the theoretical result

Evaluation of lysozyme, complement C3, and total protein in different developmental stages of Caspian kutum (Rutilus frisii kutum K.

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Abdollahi Razieh

2016-03-01

Full Text Available In this study, non–specific immune parameters in fertilized eggs, eyed embryos, larvae 10, 25, 50, 60, and 70 days post hatch (DPH, and female broodstock of Caspian kutum, Rutilus frisii kutum (Kamensky, were evaluated. The lysozyme activity, complement C3, and total protein levels were measured with the turbidimetric, immunoturbidimetric, and Bradford methods, respectively. The results showed that lysozyme levels decreased from levels noted in the fertilized eggs until the larvae were 10 days old. Subsequently, significant increases in lysozyme levels were observed until 70 DPH. An increasing trend of complement component C3 was noted from the levels in fertilized eggs to 10 DPH, following which it decreased significantly. Total protein levels differed significantly in early developmental stages of Caspian kutum. The higher values of complement component C3 than of lysozyme in the early life stages could be indicative of the former’s more fundamental role.

Improvement of foaming ability of egg white product by irradiation and its application

International Nuclear Information System (INIS)

Song, Hyun-Pa; Kim, Binna; Choe, Jun-Ho; Jung, Samooel; Kim, Kyong-Su; Kim, Dong-Ho; Jo, Cheorun

2009-01-01

To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (P<0.05). For EWP, the volume and the height of angel cake were greater at 2 kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter L* value were observed in the angel cakes prepared from irradiated egg white products (P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products

Radiation-induced cross-linking and scissoring of proteins in egg white

International Nuclear Information System (INIS)

Josimovic, L.; Radojcic, M.; Milosavljevic, B.H.

1996-01-01

Two kinds of radiation-induced protein damages, cross-linking and scissoring, were studied using a thin fraction of avian egg white. It was found that at a dose of 10 kGy in N 2 O saturated samples only one third of the affected protein molecules underwent aggregation, while, contrary to the results obtained with diluted protein solutions, the rest took part in the fragmentation reaction. The fragments obtained had a uniform molecular weight distribution. The overall G-value was found to be 0.25. In air saturated samples the scissoring dominated ten times over cross-linking with the fragments of discrete and well resolved molecular weights. The overall G-value was equal to 0.3. Both G-values are three times smaller than the corresponding values obtained in the experiments with denatured and purified proteins. The egg white radiation stability was found to be, at least in part, due to the presence of glucose which, in turn, acts as an antioxidant. Other relevant factors which may affect the radiation chemistry of the egg white protein composite are also discussed. (author)

Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food.

Science.gov (United States)

Wouters, Arno G B; Rombouts, Ine; Lagrain, Bert; Delcour, Jan A

2016-02-01

There is a growing interest in texturally and nutritionally satisfying vegetable alternatives to meat. Wheat gluten proteins have unique functional properties but a poor nutritional value in comparison to animal proteins. This study investigated the potential of egg white and bovine milk casein with well-balanced amino acid composition to increase the quality of wheat gluten-based protein-rich foods. Heating a wheat gluten (51.4 g)-water (100.0 mL) blend for 120 min at 100 °C increased its firmness less than heating a wheat gluten (33.0 g)-freeze-dried egg white (16.8 g)-water (100.0 mL) blend. In contrast, the addition of casein to the gluten-water blend negatively impacted firmness after heating. Firmness was correlated with loss of protein extractability in sodium dodecyl sulfate containing medium during heating, which was higher with egg white than with casein. Even more, heat-induced polymerization of the gluten-water blend with egg white but not with casein was greater than expected from the losses in extractability of gluten and egg white on their own. Structure formation was favored by mixing gluten with egg white but not with casein. These observations were linked to the intrinsic polymerization behavior of egg white and casein, but also to their interaction with gluten. Thus not all nutritionally suitable proteins can be used for enrichment of gluten-based protein-rich foods. © 2015 Society of Chemical Industry.

Slow aggregation of lysozyme in alkaline pH monitored in real time employing the fluorescence anisotropy of covalently labelled dansyl probe.

Science.gov (United States)

Homchaudhuri, Lopamudra; Kumar, Satish; Swaminathan, Rajaram

2006-04-03

The onset of hen egg white lysozyme aggregation on exposure to alkaline pH of 12.2 and subsequent slow growth of soluble lysozyme aggregates (at 298 K) was directly monitored by steady-state and time-resolved fluorescence anisotropy of covalently attached dansyl probe over a period of 24 h. The rotational correlation time accounting for tumbling of lysozyme in solution (40 microM) increased from approximately 3.6 ns (in pH 7) to approximately 40ns on exposure to pH 12.2 over a period of 6 h and remained stable thereafter. The growth of aggregates was strongly concentration dependent, irreversible after 60 min and inhibited by the presence of 0.9 M l-arginine in the medium. The day old aggregates were resistant to denaturation by 6 M guanidine.HCl. Our results reveal slow segmental motion of the dansyl probe in day old aggregates in the absence of L-arginine (0.9 M), but a much faster motion in its presence, when growth of aggregates is halted.

Allergy to egg proteins in children

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Marco Antonio Góngora-Meléndez

2015-06-01

Full Text Available Food allergy prevalence has increased during the last years, affecting 15-20% of children, in this case, egg allergy affects from 0.5-2.5%. Most of the egg allergic reactions are type I or IgE mediated antibodies against egg proteins. Five major proteins have been identified: ovomucoid (Gal d1, ovoalbumin (Gal d2, ovotransferrin (Gal d3, lysozyme (Gal d4 and albumin (Gal d5. Ovomucoid protein, which is found in the egg white, is heat resistant and enzyme resistant. This protein is the most allergenic and the most common in egg composition. Clinical Revista México 235 Góngora-Meléndez MA y col. Alergia a las proteínas del huevo en edad pediátrica Revista México diagnosis requires a detailed questionnaire. Skin prick test or Ige specific diagnosis are made as first choice. Skin prick tests are quick and useful to determine the presence of IgE specific antibodies to egg. Specific IgE for egg can be measured using standarized IgE studies in vitro, making a quantitative measure. Traditionally with the clinical history a diagnosis can be made. Standarized oral double blinded-placebo controlled challenge continues to be the gold standard for food allergy diagnosis. The identification and elimination of egg proteins from the diet is the primary treatment and the only one validated to this food, but there are more studies needed to stablish protocols for each specific egg allergen before the oral inmunotherapy becomes a routine practice.

Exposing broiler eggs to green, red and white light during incubation.

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Archer, G S

2017-07-01

Previous work has shown that exposing broiler eggs to white light during incubation can improve hatchability and post-hatch animal welfare. It was hypothesized that due to how different wavelengths of light can affect avian physiology differently, and how pigmented eggshells filter light that different monochromatic wavelengths would have differential effects on hatchability and post-hatch animal welfare indicators. To determine, we incubated chicken eggs (n=6912) under either no light (dark), green light, red light or white light; the light level was 250 lux. White and red light were observed to increase hatch of fertile (P0.05). Fear response of during isolation and tonic immobility was reduced (P0.05) from dark incubated broilers. All light incubated broilers had lower (Phatchery efficiency and post-hatch animal welfare at the same time.

Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties.

Science.gov (United States)

Parlak, Ozgür; Zorba, Omer; Kurt, Sükrü

2014-04-01

This study was accomplished to determine the effects of egg yolk, egg white and sodium carbonate on textural properties of beef patties by using Central Composite Design of Response Surface Methodology. Meat patties were prepared using beef, lamb tail fat and spices. Effects of addition of egg yolk powder (0-1%), egg white powder (0-1%) and sodium carbonate (0-1%) on textural properties were studied by using a texture analyzer. The TPA and cutting force tests were measured in the samples. Effects of sodium carbonate were found to be significant (P  0.05). The levels of sodium carbonate up to 0.72% improved the textural properties of beef patties.

Effect of egg washing on the cuticle quality of brown and white table eggs.

Science.gov (United States)

Leleu, S; Messens, W; De Reu, K; De Preter, S; Herman, L; Heyndrickx, M; De Baerdemaeker, J; Michiels, C W; Bain, M

2011-10-01

Egg washing is currently not permitted within the European Union, with few exceptions. This is mainly because there are concerns that cuticle damage could occur during or after the washing process, as a result of a suboptimal operation. In this study, the cuticle coverage levels of 400 washed or unwashed eggs, derived from either a brown or a white egg-laying flock at the end of lay, were compared. The eggs from older hens inherently have poorer cuticle coverage and as a result arguably constitute a greater risk to consumer safety if they are then washed. Thus, the effects of the washing procedure used in this study on cuticle quality were tested under the worst-case scenario. A standard Swedish egg washing process was used. The cuticle coverage of the eggs was assessed by a colorimeter by quantifying the color difference before and after staining with Tartrazine and Green S. The cuticle of an additional 30 eggs from each of the four groups was then visually assessed by scanning electron microscopy. The staining characteristics of the cuticle varied greatly within each group of eggs and showed that the washing process did not lead to cuticle damage. Scanning electron microscopy confirmed that there was no irreversible damage to the cuticle of the washed eggs and that it was not possible to correctly assign the treatment (washed or not) based on a visual assessment. In conclusion, no evidence could be found to suggest that the washing procedure used in this investigation irreversibly changed the quality of the cuticle.

Fibrous polymer grafted magnetic chitosan beads with strong poly(cation-exchange) groups for single step purification of lysozyme.

Science.gov (United States)

Bayramoglu, Gulay; Tekinay, Turgay; Ozalp, V Cengiz; Arica, M Yakup

2015-05-15

Lysozyme is an important polypetide used in medical and food applications. We report a novel magnetic strong cation exchange beads for efficient purification of lysozyme from chicken egg white. Magnetic chitosan (MCHT) beads were synthesized via phase inversion method, and then grafted with poly(glycidyl methacrylate) (p(GMA)) via the surface-initiated atom transfer radical polymerization (SI-ATRP). Epoxy groups of the grafted polymer, were modified into strong cation-exchange groups (i.e., sulfonate groups) in the presence of sodium sulfite. The MCTH and MCTH-g-p(GMA)-SO3H beads were characterized by ATR-FTIR, SEM, and VSM. The sulphonate groups content of the modified MCTH-g-p(GMA)-4 beads was found to be 0.53mmolg(-1) of beads by the potentiometric titration method. The MCTH-g-p(GMA)-SO3H beads were first used as an ion-exchange support for adsorption of lysozyme from aqueous solution. The influence of different experimental parameters such as pH, contact time, and temperature on the adsorption process was evaluated. The maximum adsorption capacity was found to be 208.7mgg(-1) beads. Adsorption of lysozyme on the MCTH-g-p(GMA)-SO3H beads fitted to Langmuir isotherm model and followed the pseudo second-order kinetic. More than 93% of the adsorbed lysozyme was desorbed using Na2CO3 solution (pH 11.0). The purity of the lysozyme was checked by HPLC and SDS gel electrophoresis. In addition, the MCTH-g-p(GMA)-SO3H beads prepared in this work showed promising potential for separation of various anionic molecules. Copyright © 2015 Elsevier B.V. All rights reserved.

Food-cooking processes modulate allergenic properties of hen's egg white proteins.

Science.gov (United States)

Liu, Xiaoyu; Feng, Bai-Sui; Kong, Xiaoli; Xu, Hong; Li, Xiumin; Yang, Ping-Chang; Liu, Zhigang

2013-01-01

Reducing the allergenicity of food allergens can suppress the clinical symptoms of food allergy. The objective of the present study was to investigate the effects of processing on the allergenic properties of hen's egg white proteins. Eggs were processed by traditional Chinese cooking, including steaming, water boiling, frying, spicing and tea boiling. The contents of processed egg protein were assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis; the allergenicity was evaluated by Western blotting, enzyme-linked immunosorbent assay and enzyme allergosorbent test inhibition. Circular dichroism spectrum analysis of four major egg allergens from various egg products was performed as well. A mouse model of food allergy was developed to test the allergenicity of processed egg protein in vivo. Protein degradation was significant following tea boiling and spiced-tea boiling. The total allergenic potential of water-boiled egg and fried egg was relatively higher than that of steamed egg, spiced egg and tea-boiled egg. Challenge with proteins from raw egg, water-boiled egg and fried egg induced skewed T-helper 2 pattern responses (Th2 responses) in the intestine of mice sensitized to egg proteins; however, when the mice sensitized to egg proteins were challenged with proteins from steamed egg, spiced egg and tea-boiled egg, respectively, only weak Th2 responses were induced in their intestine. Processing by steaming, spicing, or tea boiling can weaken the allergenicity of egg proteins. Copyright © 2012 S. Karger AG, Basel.

Irradiation of liquid egg, frozen egg, powdered egg, egg yolk and white of egg: reducing the population of Salmonella enteritidis and sensory aspects and physico-chemical;Irradiacao de ovo liquido, congelado e ovo, gema e clara em po: reducao da populacao de Salmonella enteritidis e aspectos sensoriais e fisico-quimicos

Energy Technology Data Exchange (ETDEWEB)

Froehlich, Angela

2004-07-01

Eggs and their products have been incriminated in foodborne disease outbreaks due to Salmonella enteritidis contamination. Irradiation is a food preservation technology that could be applied to minimize the problem. The aim of this study was to determine the effect of irradiation in liquid and frozen egg as well as in powdered egg, egg yolk and egg white spiked with Salmonella enteritidis. Spiked samples of liquid egg, egg white and egg yolk were exposed to 0,5; 1,0; 1,5; 2,0; 2,5; 3,0 kGy and spiked samples of frozen and powdered egg were exposed to 0,5; 1,0; 1,5; 2,0; 2,5; 3,0; 3,5 e 4,0 kGy. Raw odour, cooked odour and taste of non inoculated and irradiated samples and non irradiated samples of egg and egg products were analysed by a trained penal. Viscosity and lipid oxidation (malonaldehyde concentration) were also determined. Doses of 2,0; 3,0; 3,5; 3,0 e 3,5 kGy reduced in 5 log the population of S. Enteritidis in liquid and frozen egg, powdered egg yolk, egg white and egg, respectively, with moderate alterations in relation to non irradiated samples detected by the trained penal. Viscosity and lipid oxidation in the powdered products, however, showed more intense alterations. Therefore, irradiation can be considered a feasible process for liquid and frozen egg while when applied to powdered products it should be considered the type of food product to which they will be added due to alterations in viscosity. (author)

Validation of the GROMOS force-field parameter set 45A3 against nuclear magnetic resonance data of hen egg lysozyme

Energy Technology Data Exchange (ETDEWEB)

Soares, T. A. [ETH Hoenggerberg Zuerich, Laboratory of Physical Chemistry (Switzerland); Daura, X. [Universitat Autonoma de Barcelona, InstitucioCatalana de Recerca i Estudis Avancats and Institut de Biotecnologia i Biomedicina (Spain); Oostenbrink, C. [ETH Hoenggerberg Zuerich, Laboratory of Physical Chemistry (Switzerland); Smith, L. J. [University of Oxford, Oxford Centre for Molecular Sciences, Central Chemistry Laboratory (United Kingdom); Gunsteren, W. F. van [ETH Hoenggerberg Zuerich, Laboratory of Physical Chemistry (Switzerland)], E-mail: wfvgn@igc.phys.chem.ethz.ch

2004-12-15

The quality of molecular dynamics (MD) simulations of proteins depends critically on the biomolecular force field that is used. Such force fields are defined by force-field parameter sets, which are generally determined and improved through calibration of properties of small molecules against experimental or theoretical data. By application to large molecules such as proteins, a new force-field parameter set can be validated. We report two 3.5 ns molecular dynamics simulations of hen egg white lysozyme in water applying the widely used GROMOS force-field parameter set 43A1 and a new set 45A3. The two MD ensembles are evaluated against NMR spectroscopic data NOE atom-atom distance bounds, {sup 3}J{sub NH{alpha}} and {sup 3}J{sub {alpha}}{sub {beta}} coupling constants, and {sup 1}5N relaxation data. It is shown that the two sets reproduce structural properties about equally well. The 45A3 ensemble fulfills the atom-atom distance bounds derived from NMR spectroscopy slightly less well than the 43A1 ensemble, with most of the NOE distance violations in both ensembles involving residues located in loops or flexible regions of the protein. Convergence patterns are very similar in both simulations atom-positional root-mean-square differences (RMSD) with respect to the X-ray and NMR model structures and NOE inter-proton distances converge within 1.0-1.5 ns while backbone {sup 3}J{sub HN{alpha}}-coupling constants and {sup 1}H- {sup 1}5N order parameters take slightly longer, 1.0-2.0 ns. As expected, side-chain {sup 3}J{sub {alpha}}{sub {beta}}-coupling constants and {sup 1}H- {sup 1}5N order parameters do not reach full convergence for all residues in the time period simulated. This is particularly noticeable for side chains which display rare structural transitions. When comparing each simulation trajectory with an older and a newer set of experimental NOE data on lysozyme, it is found that the newer, larger, set of experimental data agrees as well with each of the

Effect of Guci powder on toe swelling induced by egg white in rats

Science.gov (United States)

Xie, Guoqi; Hao, Shaojun; Shen, Huiling; Ma, Zhenzhen; Zhang, Xuehui; Zhang, Zhengchen

2018-04-01

To observe the effect of Guci Powder on foot swelling induced by egg white in rats. 50 male rats were randomly divided into normal saline group (n=10), white vinegar group (n=10) and Guning lotion group (n=10). There were 10 rats in the high-dose group and 10 in the low-dose group. The rats in each group were treated with the drug on the left and right feet of the rats. 0.5 hours after the last administration, the rats in each group were inflamed. The left hindsole plantar volume was measured respectively, so that the difference of the posterior toe volume before inflammation was taken as the swelling degree, and the swelling degree of each group was calculated. Compared with physiological saline group, the rats' egg white toe swelling (Pegg white toe in rats was inhibited at 0.5˜2h (Pegg white in rats, and the external application of bone spur powder has anti-inflammatory and swelling effect.

Viscosity of egg white from hens of different strains fed with commercial and natural additives

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Fernanda Papa Spada

2012-03-01

Full Text Available Yolk color and egg white (albumen cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown fed a diet containing annatto (1.5 and 2.0% or a synthetic additive without synthetic colorants (control. Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.

Are antimicrobial defences in bird eggs related to climatic conditions associated with risk of trans-shell microbial infection?

Science.gov (United States)

Horrocks, Nicholas Pc; Hine, Kathryn; Hegemann, Arne; Ndithia, Henry K; Shobrak, Mohammed; Ostrowski, Stéphane; Williams, Joseph B; Matson, Kevin D; Tieleman, B Irene

2014-01-01

All bird eggs are exposed to microbes in the environment, which if transmitted to the developing embryo, could cause hatching failure. However, the risk of trans-shell infection varies with environmental conditions and is higher for eggs laid in wetter environments. This might relate to generally higher microbial abundances and diversity in more humid environments, including on the surface of eggshells, as well as the need for moisture to facilitate microbial penetration of the eggshell. To protect against microbial infection, the albumen of avian eggs contains antimicrobial proteins, including lysozyme and ovotransferrin. We tested whether lysozyme and ovotransferrin activities varied in eggs of larks (Alaudidae) living along an arid-mesic gradient of environmental aridity, which we used as a proxy for risk of trans-shell infection. Contrary to expectations, lysozyme activity was highest in eggs from hotter, more arid locations, where we predicted the risk of trans-shell infection would be lower. Ovotransferrin concentrations did not vary with climatic factors. Temperature was a much better predictor of antimicrobial protein activity than precipitation, a result inconsistent with studies stressing the importance of moisture for trans-shell infection. Our study raises interesting questions about the links between temperature and lysozyme activity in eggs, but we find no support for the hypothesis that antimicrobial protein deposition is higher in eggs laid in wetter environments.

The binding of platinum hexahalides (Cl, Br and I) to hen egg-white lysozyme and the chemical transformation of the PtI{sub 6} octahedral complex to a PtI{sub 3} moiety bound to His15

Energy Technology Data Exchange (ETDEWEB)

Tanley, Simon W. M.; Starkey, Laurina-Victoria; Lamplough, Lucinda; Kaenket, Surasek; Helliwell, John R., E-mail: john.helliwell@manchester.ac.uk [University of Manchester, Brunswick Street, Manchester M13 9PL (United Kingdom)

2014-08-29

The platinum hexahalides have an octahedral arrangement of six halogen atoms bound to a Pt centre, thus having an octahedral shape that could prove to be useful in interpreting poor electron-density maps. In a detailed characterization, PtI{sub 6} chemically transformed to a square-planar PtI{sub 3} complex bound to the N{sup δ} atom of His15 of HEWL was also observed, which was not observed for PtBr{sub 6} or PtCl{sub 6}. This study examines the binding and chemical stability of the platinum hexahalides K{sub 2}PtCl{sub 6}, K{sub 2}PtBr{sub 6} and K{sub 2}PtI{sub 6} when soaked into pre-grown hen egg-white lysozyme (HEWL) crystals as the protein host. Direct comparison of the iodo complex with the chloro and bromo complexes shows that the iodo complex is partly chemically transformed to a square-planar PtI{sub 3} complex bound to the N{sup δ} atom of His15, a chemical behaviour that is not exhibited by the chloro or bromo complexes. Each complex does, however, bind to HEWL in its octahedral form either at one site (PtI{sub 6}) or at two sites (PtBr{sub 6} and PtCl{sub 6}). As heavy-atom derivatives of a protein, the octahedral shape of the hexahalides could be helpful in cases of difficult-to-interpret electron-density maps as they would be recognisable ‘objects’.

Protein profiles of hatchery egg shell membrane.

Science.gov (United States)

Rath, N C; Liyanage, R; Makkar, S K; Lay, J O

2016-01-01

Eggshells which consist largely of calcareous outer shell and shell membranes, constitute a significant part of poultry hatchery waste. The shell membranes (ESM) not only contain proteins that originate from egg whites but also from the developing embryos and different contaminants of microbial and environmental origins. As feed supplements, during post hatch growth, the hatchery egg shell membranes (HESM) have shown potential for imparting resistance of chickens to endotoxin stress and exert positive health effects. Considering that these effects are mediated by the bioactive proteins and peptides present in the membrane, the objective of the study was to identify the protein profiles of hatchery eggshell membranes (HESM). Hatchery egg shell membranes were extracted with acidified methanol and a guanidine hydrochloride buffer then subjected to reduction/alkylation, and trypsin digestion. The methanol extract was additionally analyzed by matrix assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS). The tryptic digests were analyzed by liquid chromatography and tandem mass spectrometry (LC-MS-MS) to identify the proteins. Our results showed the presence of several proteins that are inherent and abundant in egg white such as, ovalbumin, ovotransferrin, ovocleidin-116, and lysozyme, and several proteins associated with cytoskeletal, cell signaling, antimicrobial, and catalytic functions involving carbohydrate, nucleic acid, and protein metabolisms. There were some blood derived proteins most likely originating from the embryos and several other proteins identified with different aerobic, anaerobic, gram positive, gram negative, soil, and marine bacterial species some commensals and others zoonotic. The variety of bioactive proteins, particularly the cell signaling and enzymatic proteins along with the diverse microbial proteins, make the HESM suitable for nutritional and biological application to improve post hatch immunity of poultry.

Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

Directory of Open Access Journals (Sweden)

Lilian A Gogo

2012-04-01

Full Text Available Normal 0 false false false EN-US X-NONE X-NONE High protein yoghurt was made from whole milk, fortified with egg white (30% v/v and skim milk powder at 12% (w/v. Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v, were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v. The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

Assessment of antimicrobial activity of c-type lysozyme from Indian shrimp Fenneropenaeus indicus

Directory of Open Access Journals (Sweden)

Viswanathan Karthik

2014-10-01

Full Text Available Objective: To assess the multitudinal antimicrobial effects of recombinant lysozyme from Fenneropenaeus indicus (rFi-Lyz in comparison with commercially available recombinant hen egg white lysozyme (rHEWL. Methods: Antimicrobial activity of the recombinant rFi-Lyz using several Gram positive, Gram negative bacteria and fungi in comparison with rHEWL has been evaluated. rFi-Lyz was expressed and purified using Ni2+ affinity chromatography. The effect of rFi-Lyz in the growth of yeast Candida krusei, plant molds Rhizoctonia solani and Fusarium solani was assessed by well diffusion assay in petri plates with potato dextrose agar. Results: rFi-Lyz exhibited high inhibitory activity on Gram positive bacteria such as Staphylococcus aureus and Bacillus subtilis. Among various Gram negative bacteria tested Klebsiella pneumoniae exhibited the highest inhibition followed by Pseudomonas aeruginosa and Shigella dysenteriae. rFi-Lyz also exhibited significant inhibition on two marine pathogens Aeromonas veronii and Vibrio alginolyticus. Among the various fungal strains tested, rFi-Lyz inhibited the growth of budding yeast Candida krusei significantly. Further the growth of two other plants fungus Rhizoctonia solani and Fusarium oxysporum were retarded by rFi-Lyz in the plate inhibition assay. Conclusions: rFi-Lyz exhibits a broad spectrum of antimicrobial activity like a natural antibiotic on various pathogenic bacteria and fungal strains.

Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

Directory of Open Access Journals (Sweden)

Luisa Pellegrino

2013-05-01

Full Text Available Hen egg-white lysozyme (LSZ is currently used in the food industry to limit the proliferation of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid fermentation in hard and extra hard cheeses (late blowing caused by the outgrowth of clostridial spores. The aim of this work was to evaluate how the enzyme activity in commercial preparations correlates to the enzyme concentration and can be affected by the presence of process-related impurities. Different analytical approaches, including turbidimetric assay, SDS-PAGE and HPLC were used to analyse 17 commercial preparations of LSZ marketed in different countries. The HPLC method adopted by ISO allowed the true LSZ concentration to be determined with accuracy. The turbidimetric assay was the most suitable method to evaluate LSZ activity, whereas SDS-PAGE allowed the presence of other egg proteins, which are potential allergens, to be detected. The analytical results showed that the purity of commercially available enzyme preparations can vary significantly, and evidenced the effectiveness of combining different analytical approaches in this type of control.

A simple and reliable methodology to detect egg white in art samples

Indian Academy of Sciences (India)

2013-04-26

Apr 26, 2013 ... threshold density values useful for the detection of ovalbumin in samples from ancient works of art. .... slides a mixture of a water solution of dry egg white and the .... ily, facing the problems of sample leakage, background.

Vitamin D₃ and 25-Hydroxyvitamin D₃ Content of Retail White Fish and Eggs in Australia.

Science.gov (United States)

Dunlop, Eleanor; Cunningham, Judy; Sherriff, Jill L; Lucas, Robyn M; Greenfield, Heather; Arcot, Jayashree; Strobel, Norbert; Black, Lucinda J

2017-06-22

Dietary vitamin D may compensate for inadequate sun exposure; however, there have been few investigations into the vitamin D content of Australian foods. We measured vitamin D₃ and 25-hydroxyvitamin D₃ (25(OH)D₃) in four species of white fish (barramundi, basa, hoki and king dory), and chicken eggs (cage and free-range), purchased from five Australian cities. Samples included local, imported and wild-caught fish, and eggs of varying size from producers with a range of hen stocking densities. Raw and cooked samples were analysed using high performance liquid chromatography with photodiode array. Limits of reporting were 0.2 and 0.1 μg/100 g for vitamin D₃ and 25(OH)D₃, respectively. The vitamin D₃ content of cooked white fish ranged from eggs ranged from 0.4 to 0.8 μg/100 g, and the 25(OH)D₃ content ranged from 0.4 to 1.2 μg/100 g. The vitamin D₃ content of cooked free-range eggs ranged from 0.3 to 2.2 μg/100 g, and the 25(OH)D₃ content ranged from 0.5 to 0.8 μg/100 g. If, as has been suggested, 25(OH)D₃ has five times greater bioactivity than vitamin D₃, one cooked serve (100 g) of white fish, and one cooked serve of cage or free-range eggs (120 g) may provide 50% or 100%, respectively, of the current guidelines for the adequate intake of vitamin D (5 µg) for Australians aged 1-50 years.

The effect of irradiation on the functional properties of spray-dried egg white protein

International Nuclear Information System (INIS)

Clark, D.C.; Kiss, I.F.; Wilde, P.J.; Wilson, D.R.

1992-01-01

The foaming properties of spray-dried egg white powder were examined as a function of dosage with ionizing radiation. Foam stability was studied by a micro-conductimetric method. A marked increase in foam stability was observed in all the irradiated samples examined (2–16 kGy) when compared to a non-irradiated control. The drainage rate and minimum thickness of air-suspended thin liquid films stabilised with egg white protein was measured interferometrically. The rate of film thinning decreased with increasing dose suggesting a dose related change in the bulk viscosity. There were minor changes in the secondary and tertiary structure of the irradiated protein determined by circular dichroism, which may account for the observed changes in functionality

Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products.

Science.gov (United States)

Wang, Xuefen; Qiu, Ning; Liu, Yaping

2018-04-01

Chicken eggs are ingested by people after a series of processes, but to date, only a few studies have explored the nutrient variations caused by different heat treatments. In this work, the impacts of different heat treatments (4, 56, 65, and 100 °C on the in vitro digestibility of egg white proteins were investigated by hydrolysis with pepsin or pepsin + pancreatin to simulate human gastrointestinal digestion, and the digested products were identified using Nano-LC-ESI-MS/MS. Egg white proteins treated at 65 °C had the highest in vitro pepsin digestibility value whereas the pepsin + pancreatin digestibility increased significantly (P cooking temperature was raised. The molecular weight distribution of the digested products indicated that, when compared to pepsin-treated samples, pepsin + pancreatin-treated samples contained more low-molecular-weight peptides (m/z egg white digested products, especially in samples treated at 4 and 100 °C. These findings may facilitate a better understanding of nutritive values of egg white proteins and their digested products under different cooking temperatures, such as antibacterial and antioxidant peptides identified in the digestion samples treated, respectively at 4 and 100 °C. This study also provided information for improving the applications of eggs in the food industry as well as a theoretical basis for egg consumption. © 2018 Institute of Food Technologists®.

[Partially unfolded state of lysozyme with a developed secondary structure in dimethylsulfoxide].

Science.gov (United States)

Timchenko, A A; Kirkitadze, M D; Prokhorov, D A; Potekhin, S A; Serdiuk, I N

1996-06-01

The conformation of a chicken egg lysozyme molecule (dimensions, stoichiometry of its associates, and the degree of helicity) in DMSO was studied by small-angle neutron scattering, dynamic light scattering, and optical rotatory dispersion in the visible region of the spectrum. At high DMSO concentrations (70%), the protein was shown to exist as a dimer. The monomer molecules in the dimer adopt a partially unfolded conformation, with dimensions substantially greater than those in the native state and a high content of secondary structure (the degree of helicity is close to that of native lysozyme). This approach provides a unique possibility to assess the compactness of molecules in associates, which may be very useful in studying protein self-organization.

THE PROPORTION OF X AND Y SPERM, VIABILITY AND MOTILITY OF RAM SPERMATOZOA AFTER SEPARATED WITH WHITE EGG ALBUMIN

Directory of Open Access Journals (Sweden)

Moh Takdir

2017-02-01

The aim of this research was to determine the proportion, viability and motility of X and Y ram spermatozoa separated with egg white albumin. Sperm samples derived from Garut ram, which was collected by using an artificial vagina. Observations were made on spermatozoa fraction above and below each medium fraction treatment. There are treatment egg white albumin as separation medium, each medium consisting of fractions top and bottom fraction with different concentration: 1 P0 = sperma before separation (control; 2 P1 = 10% above fraction + 30% lower fraction; P2 = 25% + 45%; P3 = 25% + 75%. Data proportion of X and Y, viability and motility were analyzed statistically by Completely Randomized Design patern in the direction followed by Duncan’s Multiple Range Test for data with a real difference. Separation with egg white albumin affect significantly increased the proportion of spermatozoa X and Y (P≤0.05, but tends to decrease the viability and motility of spermatozoa.The proportion of spermatozoa X and Y was highest in treatment P3,76.76% of spermatozoa X (fraction above 25% and 79.81% spermatozoa Y (75% lower fraction, with an average viability obtained respectively 68,9% (fraction above and 59,7% (bottom fraction, motility 77,5% (fraction above dan 84,0% (bottom fraction. It was concluded that the egg white albumin is very effective in changing the proportions of X and Y ram sperm with the quality of spermatozoa after separation feasible for applications insemination or processed into frozen semen.   (Keywords: Garut ram, White egg albumin, Spermatozoa X and Y

Geographical variation in egg mass and egg content in a passerine bird.

Directory of Open Access Journals (Sweden)

Suvi Ruuskanen

Full Text Available Reproductive, phenotypic and life-history traits in many animal and plant taxa show geographic variation, indicating spatial variation in selection regimes. Maternal deposition to avian eggs, such as hormones, antibodies and antioxidants, critically affect development of the offspring, with long-lasting effects on the phenotype and fitness. Little is however known about large-scale geographical patterns of variation in maternal deposition to eggs. We studied geographical variation in egg components of a passerine bird, the pied flycatcher (Ficedula hypoleuca, by collecting samples from 16 populations and measuring egg and yolk mass, albumen lysozyme activity, yolk immunoglobulins, yolk androgens and yolk total carotenoids. We found significant variation among populations in most egg components, but ca. 90% of the variation was among individuals within populations. Population however explained 40% of the variation in carotenoid levels. In contrast to our hypothesis, we found geographical trends only in carotenoids, but not in any of the other egg components. Our results thus suggest high within-population variation and leave little scope for local adaptation and genetic differentiation in deposition of different egg components. The role of these maternally-derived resources in evolutionary change should be further investigated.

The influence of different pathogens on the lysozyme activity into tissues of rat oral cavity

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A. P. Levitsky

2017-08-01

Full Text Available Aim: To determine action of the different pathogens on the lysozyme activity into tissues of oral cavity and serum. Methods: The lysozyme activities was determined into oral mucosa cheek, tongue gum and serum of 158 white rats (11 series experiments. The pathogens were used: atropine, protamine sulfat, indometacyn, bee poison, hydrasine sulfat, cytostatic cyclofosfan, lincomycin, lipopolysaccharide, composition of antibiotic and omeprasol for ACBT Results: The  whole of pathogens decreased lysozyme activity (mean in 1,6-2,5 times into oral tissues and on 16 % into serum. The specific lowering of lysozyme activities (Δ%/mg pathogen was low most for lipopolysaccharide, especially after oral application usage (exceeding was in tens times. Conclusion: The lysozyme activity lowering may play significant role in pathogenesis of stomatologic diseases/ Lipopolysaccharide (LPS send lysozyme activity lowering most especially after oral application. Probably, the antilysozyme action of pathogens realize by LPS. The stomatogenic factor in pathogenesis and profilactic of noninfection diseases is important.

Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology.

Science.gov (United States)

Wang, Ke; Wang, Jia; Liu, Bolong; Lin, Songyi; Zhao, Ping; Liu, Jingbo; Jones, Gregory; Huang, Hsiang-Chi

2013-05-01

Egg-white protein polypeptides are potentially used as a functional ingredient in food products. In this study, the effects on DPPH inhibition of egg-white protein polypeptides ranging from 10 to 30 kDa treated by pulsed electric field (PEF) technology were investigated. 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) inhibition (%) was used to evaluate the antioxidant activity of polypeptides. In order to develop and optimize a pulsed electric field (PEF) mathematical model for improving the antioxidant activity, we have investigated three variables, including concentration (6, 8 and 10 mg mL(-1)), electric field intensity (10, 20 and 30 kV cm(-1)) and pulse frequency (2000, 2350 and 2700 Hz) and subsequently optimized them by response surface methodology (RSM). The concentration (8 mg mL(-1)), electric field intensity (10 kV cm(-1)) and pulse frequency (2000 Hz) were found to be the optimal conditions under which the DPPH inhibition increased 28.44%, compared to the sample without PEF treatment. Both near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyze the change of functional groups. The results showed that PEF technology could improve the antioxidant activity of antioxidant polypeptides from egg-white protein under the optimized conditions. © 2012 Society of Chemical Industry.

Distribution of Tributyltin in Tissues of Mature Japanese Whiting, Sillago japonica and Their Eggs

OpenAIRE

Shimasaki, Yohei; Oshima, Yuji; Inoue, Yoshiyuki; Shibata, Hisashi; Nakayama, Kei; Inoue, Suguru; Imoto, Hisaya; Kang, Ik Joon; Honjo, Tsuneo

2008-01-01

Tributyltin (TBT) has continued to pollute the coastal areas therein following global regulation for its use as an anti-fouling agent. The tissue dynamics of TBT in fish have been extensively documented, but few studies on maternal transfer of TBT have been performed. Previously, we reported that TBT was maternally transferred from parent fish to eggs. The present study examined the distribution of TBT in the tissues and spawned eggs of Japanese whiting, Sillago japonica, after dietary exp...

Selection for reproductive traits in white egg stock using independent culling levels

Directory of Open Access Journals (Sweden)

GS Schmidt

2005-12-01

Full Text Available The objective of this study was to report the response to selection for fertility and hatchability in white egg layers strains, based on sire and dam performance, and the effects of inbreeding on these traits. Two selected white egg strains (CC and DD from Embrapa´s poultry program under multiple trait selection were compared to a control strain (CCc. The control strain was established by randomly mating one male from each sire family to a non-related female from each dam family and was used to monitor genetic change in the selected lines. CC and DD were selected using family and individual information on hen-day egg production up to 40 weeks of age, egg weight, sexual maturity and 16-week-old body weight over five generations. Independent culling levels (ICL were also used during population expansion to eliminate sires and dams with low fertility (FERT and hatchability (HATC. Initially, FERT and HATC were over 90.0% in both selected and control strains. FERT and HATC of the selected and the control strains were compared during the last generation. FERT averages were 93.8, 93.8 and 94.4%, and HATCH averages were 93.2, 91.6 and 93.1% for CC, DD and CCc respectively. FERT and HATCH means were not different among strains. Estimated inbreeding increased at a rate of 0.4% per generation in all strains. Selection using ICL was able to effectively maintain the high initial FERT and HATC levels, and provide potential for high selection intensity in other traits. Inbreeding depression was not observed for any trait, indicating that selection compensated for any negative effects of inbreeding.

Egg white hybrid nanoflower (EW-hNF) with biomimetic polyphenol oxidase reactivity: Synthesis, characterization and potential use in decolorization of synthetic dyes.

Science.gov (United States)

Altinkaynak, Cevahir; Kocazorbaz, Ebru; Özdemir, Nalan; Zihnioglu, Figen

2018-04-01

In this study, for the first time, we described organic-inorganic hybrid nanoflowers using crude egg white as the organic component and copper (II) ions as the inorganic component under the mild conditions. The synthesized egg white-inorganic hybrid nanoflowers (EW-hNFs) were characterized using SEM, EDX, XRD and FTIR analysis. The biomimetic Polyphenol/Peroxidase like activities of synthesized egg white-inorganic hybrid nanoflowers (EW-hNFs) were determined by using various phenolics with or without H 2 O 2 . Optimum pH and temperature, kinetic parameters, reusability, pH and thermal stability of EW-hNFs were also studied. The most noteworthy aspect of our study is that synthesized EW-hNFs which consist of only egg white proteins, showed polyphenol oxidase activity. Furthermore, potential use of the EW-hNFs in the discoloration of the some synthetic dyes was also evaluated. Copyright © 2017 Elsevier B.V. All rights reserved.

Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels in hen egg white

Energy Technology Data Exchange (ETDEWEB)

Decleire, M; Huynh, N van; Motte, J C; Cat, W de

1985-10-01

Whey hydrolysis was compared in column reactors containing whole yeast cells immobilized in Ca-alginate or in hen egg white in relation to cell US -galactosidase activity, flow rates, temperature and time. With cells of 1.3 U/mg dry weight (ONPG method) immobilized in Ca-alignate, 80% hydrolysis was obtained at 4 and 20C with, respectively 0.50 and 1.65 bed volume/H; the values were 0.2 and 0.74 with cells entrapped in hen egg white. When the flow rate was expressed as ml/H/g wet yeast, no significant difference was observed between both matrices and 80% hydrolysis was reached with a flow rate 1.7 and 5 according to the temperature. The best performance was achieved by the yeast egg white reactor. At 4C, hydrolysis deccreased by 10% after 13 days; by 20% after 17 days. The presence of lactose transport inhibitors in whey did not significantly influence lactose hydrolysis. (orig.).

EGGS: CLEARING THE CHARGES, EXPLORING THE POTENTIAL ...

African Journals Online (AJOL)

0655711075

Eggs are now linked to fetal brain development and ... The predominant proteins and their approximate respective percentages of ... (11%), Globulins (8%), Lysozyme (3.5%), Ovomucin (1.5%), Avidin (0.06%), and others (10%). .... great success as human therapeutics, with over 25 approved for human therapeutic use and ...

Do females invest more into eggs when males sing more attractively? Postmating sexual selection strategies in a monogamous reed passerine.

Science.gov (United States)

Krištofík, Ján; Darolová, Alžbeta; Majtan, Juraj; Okuliarová, Monika; Zeman, Michal; Hoi, Herbert

2014-04-01

Maternal investment can play an important role for offspring fitness, especially in birds, as females have to provide their eggs with all the necessary nutrients for the development of the embryo. It is known that this type of maternal investment can be influenced by the quality of the male partner. In this study, we first verify that male song is important in the mate choice of female Eurasian reed warblers, as males mate faster when their singing is more complex. Furthermore, female egg investment varies in relation to male song characteristics. Interestingly, clutch size, egg weight, or size, which can be considered as an high-cost investment, is not influenced by male song characteristics, whereas comparably low-cost investment types like investment into diverse egg components are adjusted to male song characteristics. In line with this, our results suggest that female allocation rules depend on investment type as well as song characteristics. For example, egg white lysozyme is positively correlated with male song complexity. In contrast, a negative correlation exists between-song speed and syllable repetitiveness and egg yolk weight as well as egg yolk testosterone concentration. Thus, our results suggest that female egg investment is related to male song performance in several aspects, but female investment patterns regarding various egg compounds are not simply correlated.

Chemical structure, comparison antioxidant capacity and separation antioxidant of hen, duck and quail egg white protein hydrolysate

Science.gov (United States)

Fatah, A.; Meihu, M.; Ning, Q.; Setiani, B. E.; Bintoro, V. P.

2018-01-01

Amino acid linkages as proteins are nutritional substance which important for diet intake. Purification protein procesing undergo heating procedure process followed by additional of proteolytic enzymes or acid had been resulting in protein hydrolysates. A protein hydrolysate describe as many free amino acids bound together through a complex mixture of peptides. Egg white protein hydrolysates is one of subject interested to study for human health or industry product. The objectives of the research are to determine and identification the antioxidant derived from egg white hydrolysate protein. Identification of chemical structure of albumen and albumen protein hydrolysate was examine using IR Spectrophotometry. While comparison of antioxidant capacity and antioxidant separation egg albumen was also investigate using FTIR method (Fourier Transform Infrared Spectroscopy). Hen, duck and quail albumen egg white and on hydrolisate form were used as research materials. The results were showing that different time and enzyme of hydrolysis were not influence at secondary structure of hydrolysate albumen protein. Phytochemical content such as alcohol and hydroxyl compound which have potential as functional group of antioxidant were detected in all of the samples. Their results of radical scavenging activities samples hydrolyzed by pepsin were respectively 89.40%, 50.25% and 85.13%. Whereas the radical scavenging activities of hydrolysates hydrolyzed by papain were 72.85%, 61% and 76.45% respectively.

Effect of Gamma Radiation to the Content of Nutrition Duck Egg Environment Sample

International Nuclear Information System (INIS)

Sutjipto; Yohannes Sardjono

2007-01-01

The effect of gamma radiation dose of 0.7 kGy to the content of nutrition duck egg environment sample of Turi area, Bantul Yogyakarta has been studied. This research is conducted to determine the effect of gamma radiation 0.7 kGy to the nutrition duck egg which stored during 21 days. The grouped of some fresh duck egg sample to become 2 group. First group with 0 kGy (non irradiation) and the second group with 0.7 kGy dose. The irradiation sample was conducted at Kartini reactor Beamport. After the desired dose reached, the duck egg was lifted. Both irradiated and non irradiated duck egg then stored during 21 days. The research design used is Complete Block Random Device (RABL) with pattern factorial and restating as block. First factor : Dose of Irradiation (D) : D 1 = 0 kGy (non irradiation) and D 2 = 0.7 kGy. Second factors : stored time (P) : P 1 = 0 and day of P 2 = 21 days. The analysis of water content, total protein, dissolve protein, ash and fat was carried out. The research result shows that the gamma irradiation have no significant effect to the water content, total protein, dissolve protein, ash and fat both in white and also duck egg yolk for day of 0 (P> 0.05). For storage during 21 days, gamma radiation have significant effect to the water content, total protein, dissolve protein both in white and also duck egg yolk (P 0.05), because the irradiation process do not influence the availability of mineral in egg yolk and also have no significant effect to fat content (P> 0.05), because at the protein have compound which able to kill bacterium, so-called with lysozyme, besides high protein alkalinity which do not advantage growth of bacterium, so that during storage do not happened protein lipolysis by enzyme of lipase yielded by microbe. The effect of gamma radiation to the duck egg which stored during 21 days shows that the water content at white duck egg rising to 1.02 % wb, the protein total decreasing to 0.99 % db, the dissolve protein decreasing to 0

Effects of experimentally increased in ovo lysozyme on egg hatchability, chicks complement activity, and phenotype in a precocial bird

Czech Academy of Sciences Publication Activity Database

Javůrková, Veronika; Krkavcová, E.; Kreisinger, J.; Hyršl, P.; Hyánková, L.

2015-01-01

Roč. 323, č. 8 (2015), s. 497-505 ISSN 1932-5223 R&D Projects: GA ČR(CZ) GAP506/12/2472; GA MŠk EE2.3.20.0303 Institutional support: RVO:68081766 Keywords : gram-negative bacteria * barn swallow nestlings * white proteins * embryonic development * divergent selection * albumin removal * japanese-quail * avian egg * antimicrobial proteins * antibacterial activity Subject RIV: EG - Zoology Impact factor: 1.226, year: 2015

Prediction of heterosis using genome-wide SNP-marker data: application to egg production traits in white Leghorn crosses

NARCIS (Netherlands)

Amuzu-Aweh, E.N.; Bijma, P.; Kinghorn, B.P.; verreijken, A.; Arendonk, van J.A.M.; Bovenhuis, H.

2013-01-01

Prediction of heterosis has a long history with mixed success, partly due to low numbers of genetic markers and/or small data sets. We investigated the prediction of heterosis for egg number, egg weight and survival days in domestic white Leghorns, using ~400¿000 individuals from 47 crosses and

Lysozymes in the animal kingdom.

Science.gov (United States)

Callewaert, Lien; Michiels, Chris W

2010-03-01

Lysozymes (EC 3.2.1.17) are hydrolytic enzymes, characterized by their ability to cleave the beta-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, the major bacterial cell wall polymer. In the animal kingdom, three major distinct lysozyme types have been identified--the c-type (chicken or conventional type), the g-type (goose-type) and the i-type (invertebrate type) lysozyme. Examination of the phylogenetic distribution of these lysozymes reveals that c-type lysozymes are predominantly present in the phylum of the Chordata and in different classes of the Arthropoda. Moreover, g-type lysozymes (or at least their corresponding genes) are found in members of the Chordata, as well as in some bivalve mollusks belonging to the invertebrates. In general, the latter animals are known to produce i-type lysozymes. Although the homology in primary structure for representatives of these three lysozyme types is limited, their three-dimensional structures show striking similarities. Nevertheless, some variation exists in their catalytic mechanisms and the genomic organization of their genes. Regarding their biological role, the widely recognized function of lysozymes is their contribution to antibacterial defence but, additionally, some lysozymes (belonging to different types) are known to function as digestive enzymes.

Separation of ovotransferrin and ovomucoid from chicken egg white.

Science.gov (United States)

Abeyrathne, E D N S; Lee, H Y; Ahn, D U

2014-04-01

Ovotransferrin and ovomucoid were separated using 2 methods after extracting the ovotransferrin- and ovomucoid-containing fraction from egg white. Diluted egg white (2×) was added to Fe(3+) and treated with 43% ethanol (final concentration). After centrifugation, the supernatant was collected and treated with either a high-level ethanol (61% final concentration) or an acidic salt combination (2.5% ammonium sulfate and 2.5% citric acid) to separate ovotransferrin and ovomucoid. For the high-level of ethanol method, ovotransferrin was precipitated using 61% ethanol. After centrifugation, the precipitant was dissolved in 9 vol. of distilled water and the residual ethanol in the solution was removed using ultrafiltration. The supernatant, mainly containing ovomucoid, was diluted with 4 vol. of water, had ethanol removed, and was then concentrated and used as the ovomucoid fraction. For the acidic salt precipitation method, the ethanol in the supernatant was removed first. The ethanol-free solution was then concentrated and treated with a 2.5% ammonium sulfate and 2.5% citric acid combination. After centrifugation, the precipitant was used as the ovotransferrin and the supernatant as the ovomucoid fraction. The ovomucoid fraction from both of the protocols was further purified by heating at 65°C for 20 min and the impurities were removed by centrifugation. The yields of ovomucoid and ovotransferrin were >96 and >92%, respectively. The purity of ovomucoid was >89% and that of the ovotransferrin was >88%. The ELISA results confirmed that the activity of the separated ovotransferrin was >95%. Both of the protocols separated ovotransferrin and ovomucoid effectively and the methods were simple, fast, and easy to scale up.

Thermal inactivation of H5N2 high-pathogenicity avian influenza virus in dried egg white with 7.5% moisture.

Science.gov (United States)

Thomas, Colleen; Swayne, David E

2009-09-01

High-pathogenicity avian influenza viruses (HPAIV) cause severe systemic disease with high mortality in chickens. Isolation of HPAIV from the internal contents of chicken eggs has been reported, and this is cause for concern because HPAIV can be spread by movement of poultry products during marketing and trade activity. This study presents thermal inactivation data for the HPAIV strain A/chicken/PA/1370/83 (H5N2) (PA/83) in dried egg white with a moisture content (7.5%) similar to that found in commercially available spray-dried egg white products. The 95% upper confidence limits for D-values calculated from linear regression of the survival curves at 54.4, 60.0, 65.5, and 71.1 degrees C were 475.4, 192.2, 141.0, and 50.1 min, respectively. The line equation y = [0.05494 x degrees C] + 5.5693 (root mean square error = 0.0711) was obtained by linear regression of experimental D-values versus temperature. Conservative predictions based on the thermal inactivation data suggest that standard industry pasteurization protocols would be very effective for HPAIV inactivation in dried egg white. For example, these calculations predict that a 7-log reduction would take only 2.6 days at 54.4 degrees C.

The effect of organic quail egg supplementation on the blood lipid profile of white mice (Rattus Norvegicus L.) during the lactation period

Science.gov (United States)

lestari purba, Sri; Rini Saraswati, Tyas; Isdadiyanto, Sri

2018-05-01

Background: Quail eggs contain a considerable amount of complete nutritional sources such as carbohydrates, proteins, fats, and micronutrients. However, they also have a high cholesterol level, which can potentially cause atherosclerosis and chronic heart diseases. The response of the body to foods containing is influenced by factors such as ethnicity, genetics, and hormonal and nutrient status of the consumer. The cholesterol level of quail eggs can be reduced by manipulating the feed using supplemental organic feed. Organic quail eggs have been believed to correct the lipid profile of white mice during the lactation phase. Purpose: The aim of this study was to analyze the effect of feed containing organic quail eggs on the blood lipid profile of white mice (Rattus norvegicus L.) during the lactation phase. Materials and Methods: This experimental study was conducted using a completely randomized design with four experiments and five repetitions. Experimental mice: T0 mice were used as control; T1 mice were supplemented with quail eggs produced by quails that were fed with standard feed; T2 mice were supplemented with eggs produced by quails fed with standard organic feed; and T3 mice were supplemented with eggs produced by quails fed with organic feed with the addition of cassava leaf flour, mackerel flour, and turmeric powder. Quail egg supplementation was administered to the mice from the early pregnancy period till the end of the lactation phase. The acquired data were analyzed using ANOVA. SPSS version 16.0 software for Windows was used for data analyses. Results and summary: Feeding the white mice with different compositions of organic quail egg supplements had no effect on the consumption of feed and water, body weight, and lipid profile (including total cholesterol, LDL, HDL, and triglyceride) during the lactation phase (P > 0.05).

Immunologic changes in children with egg allergy ingesting extensively heated egg.

Science.gov (United States)

Lemon-Mulé, Heather; Sampson, Hugh A; Sicherer, Scott H; Shreffler, Wayne G; Noone, Sally; Nowak-Wegrzyn, Anna

2008-11-01

Prior studies have suggested that heated egg might be tolerated by some children with egg allergy. We sought to confirm tolerance of heated egg in a subset of children with egg allergy, to evaluate clinical and immunologic predictors of heated egg tolerance, to characterize immunologic changes associated with continued ingestion of heated egg, and to determine whether a diet incorporating heated egg is well tolerated. Subjects with documented IgE-mediated egg allergy underwent physician-supervised oral food challenges to extensively heated egg (in the form of a muffin and a waffle), with tolerant subjects also undergoing regular egg challenges (in a form of scrambled egg or French toast). Heated egg-tolerant subjects incorporated heated egg into their diets. Skin prick test wheal diameters and egg white, ovalbumin, and ovomucoid IgE levels, as well as ovalbumin and ovomucoid IgG4 levels, were measured at baseline for all subjects and at 3, 6, and 12 months for those tolerant of heated egg. Sixty-four of 117 subjects tolerated heated egg, 23 tolerated regular egg, and 27 reacted to heated egg. Heated egg-reactive subjects had larger skin test wheals and greater egg white-specific, ovalbumin-specific, and ovomucoid-specific IgE levels compared with heated egg- and egg-tolerant subjects. Continued ingestion of heated egg was associated with decreased skin test wheal diameters and ovalbumin-specific IgE levels and increased ovalbumin-specific and ovomucoid-specific IgG4 levels. The majority of subjects with egg allergy were tolerant of heated egg. Continued ingestion of heated egg was well tolerated and associated with immunologic changes that paralleled the changes observed with the development of clinical tolerance to regular egg.

Fabrication of redox-responsive magnetic protein microcapsules from hen egg white by the sonochemical method.

Science.gov (United States)

Zhong, Shuangling; Cui, Xuejun; Tian, Fangyuan

2015-01-01

Redox-responsive magnetic protein microcapsules with Fe3O4 magnetic nanoparticles (MNPs) encapsulated inside have been obtained using a facile, cost-effective and fast sonochemical method from hen egg white proteins. Such prepared redox-responsive magnetic hen egg white protein microcapsules (MHEWPMCs) could be easily manipulated to do magnetic-guided targeting delivery. The synchronous loading of the hydrophobic dye Coumarin 6 as a model of drug into MHEWPMCs was readily achieved during the fabrication of MHEWPMCs by dissolving them into the oil phase before ultrasonication. TEM images indicated that Fe3O4 MNPs were encapsulated in MHEWPMCs. Confocal laser scanning microscopic images indicated that the dye was distributed evenly in the MHEWPMCs and no leakage of dye from the MHEWPMCs was observed due to the protection of protein shells. The MHEWPMCs are potential candidates as attractive carriers for drug targeting delivery and stimuli-responsive release due to their magnetic and redox responsiveness of the disulfide in the microcapsule shells.

Gamma-radiation induced damage of proteins in the thick fraction of egg white

Directory of Open Access Journals (Sweden)

MARIJA VUCKOVIC

2005-11-01

Full Text Available The thick fraction of egg white saturated with either N2O or Ar was irradiated in the dose range 1.5–45 kGy at 60Co gamma source. The gel structure decomposition and other processes accompanied with changes in protein molecular mass were followed by Sephadex G-200 exclusion chromatography, denaturing SDS-polyacrylamide gel electrophoresis, viscosity and turbidity measurements. The complex behaviour of viscosity was observed in the N2O saturated sample (where the hydrated electron was converted into the OH radical; the initial abrupt decrease that radually slows down reaching the minimum at 12 kGy (hmin = 2.7 mPa s followed by the slow rise was measured. The Ar saturated sample ([eaq-] ~ [OH] showed both the significantly faster initial decrease and lower viscosity minimum (hmin = 2.2 mPa s. The combined Sephadex G-200 exclusion chromatography and denaturing SDS-polyacrylamide gel electrophoresis data revealed that the three-dimensional egg white (hydrated gel structure was (efficiently decomposed even in the N2O saturated sample. The protein scission was detected in the entire dose range studied, while the protein agglomeration is not noticed at low doses (around 1.5 kGy; however, it dominates at higher doses. In the highest dose region studied, the loss of structure in SDS-PAGE chromatograms indicates that the agglomerates are formed from protein fragments rather than from intact proteins. The continuous linear increase in turbidity was measured. The results obtained indicate that ionizing radiation causes the breakdown of the protein network of the thick fraction of egg white via the reduction of S–S bridges by the hydrated electron and the protein fragmentation due to the direct action of ionizing radiation. The protein agglomeration is initiated by the reaction of the OH radical; its inefficiency at low doses is attributed to the glucose antioxidant properties and radical immobility.

Determination of o-tyrosine in shrimps, fish, mussels and egg-white

International Nuclear Information System (INIS)

Meier, W.; Hediger, H.; Artho, A.; Meier, E.J.M.

1993-01-01

With this new HPLC-system the o-tyrosine in irradiated shrimps, fish, mussels and egg-white is very well separated from other peaks in the chromatogram. It is not any more necessary to freeze dry the samples. Samples with an amount of o-tyrosine greater than 0.1 mg/kg are suspect. To confirm such results, the o-tyrosine fraction can be collected and the o-tyrosine can be determined either by GC/MS after derivatisation with chloro-formicacid-methylester or by a second HPLC-step using a cation exchange column. (orig./vhe)

Electrostatic interactions in protein adsorption probed by comparing lysozyme and succinylated lysozyme

NARCIS (Netherlands)

Veen, van der M.; Norde, W.; Cohen Stuart, M.A.

2004-01-01

The influence of electrostatic interactions on protein adsorption was studied by comparing the adsorption of lysozyme and succinylated lysozyme at silica surfaces. The succinylation affects the charge of the protein, but also the stability. Although changes in stability can have an influence on

Improved detection limits for electrospray ionization on a magnetic sector mass spectrometer by using an array detector.

Science.gov (United States)

Cody, R B; Tamura, J; Finch, J W; Musselman, B D

1994-03-01

Array detection was compared with point detection for solutions of hen egg-white lysozyme, equine myoglobin, and ubiquitin analyzed by electrospray ionization with a magnetic sector mass spectrometer. The detection limits for samples analyzed by using the array detector system were at least 10 times lower than could be achieved by using a point detector on the same mass spectrometer. The minimum detectable quantity of protein corresponded to a signal-to-background ratio of approximately 2∶1 for a 500 amol/μL solution of hen egg-white lysozyme. However, the ultimate practical sample concentrations appeared to be in the 10-100 fmol/μL range for the analysis of dilute solutions of relatively pure proteins or simple mixtures.

Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures.

Science.gov (United States)

Li, Hui; Zhao, Lei; Chen, Xiao Dong; Mercadé-Prieto, Ruben

2016-02-01

Swelling of protein hydrogels in alkaline conditions strongly depends on the gel microstructure. Stranded transparent gels swell as predicted using a modified Flory-Rehner model with the net protein charge. Particulate opaque gels swell very differently, with a sudden increase at a narrow pH range. Its swelling is not controlled by the protein charge, but by the destruction of the non-covalent interactions. Comparable dissolution thresholds, one with pH and another with the degree of swelling, are observed in both types of microstructures. These conclusions are valid for both whey protein isolate (WPI) gels and egg white gels, suggesting that they are universal for all globular proteins that can form such microscructures. Differences are observed, however, from the prevalent chemical crosslinks in each protein system. Non-covalent interactions dominate WPI gels; when such interactions are destroyed at pH≥11.5 the gels swell extensively and eventually dissolve. In egg white gels, the higher degree of disulphide crosslinking allows extensive swelling when non-covalent interactions are destroyed, but dissolution only occurs at pH≥13 when covalent crosslinks are cleaved. The current study highlights that the microstructure of protein hydrogels, a unique particularity of protein systems compared to other synthetic hydrogels, defines swelling. Copyright © 2015 Elsevier B.V. All rights reserved.

Impacts of radiation processing on physicochemical properties of Table Eggs

International Nuclear Information System (INIS)

Farag, M. D. H.; Abdul Azeem, A. M.

2012-12-01

This study investigated the effect of gamma irradiation on pathogens, quality, and functional properties of shell eggs. Using intact, fresh while and brown shell eggs, inoculated with 10 9 colony-forming units (cfu) of S enteritidis and S, typhimurium. The effect of gamma-irradiation at doses 2,4 and 6 kGy of gamma irradiation on bacteriologic and population and physical characteristics (Haugh units and yolk color), chemical composition (moisture, crude protein, crude fat and ash), the rheological changes (viscosity), pH and protean solubility of the eggs were determinate d. Results showed that 2 kGy, the number of S, enteritidis and eggs internal quality as freshness as measured by albumen height and the number of hugh units, and yolk color index were all significantly reduced with increasing irradiation doses. On significant change was found after irradiation in egg white or yolk in the chemical composition (moisture, crude protein, crude fat and ash). After irradiation, the foaming ability and foam capacity of egg white were increasing radiation doses> The viscosity of egg white and yolk decreased with increasing doses of irradiation. The pH of the egg white and yolk increasing doses of radiation dose. The protein salability decreased significantly in egg white and yolk with increasing radiation dose. These Results Suggest that gamma irradiation reduce the freshness of shell eggs and improving important functional properties such as to foaming ability and foaming capacity. Gamma irradiation can also be applied to the egg breaking process sine irradiation reduces the viscosity of egg white and yolk, which can allow egg whites and yolks to be separated with greater efficiency. (Author)

Microwave-Assisted Synthesis of Red-Light Emitting Au Nanoclusters with the Use of Egg White

Science.gov (United States)

Tian, Jinghan; Yan, Lei; Sang, Aohua; Yuan, Hongyan; Zheng, Baozhan; Xiao, Dan

2014-01-01

We developed a simple, cost-effective, and eco-friendly method to synthesize gold nanoclusters (AuNCs) with red fluorescence. The experiment was performed using HAuCl[subscript 4], egg white, Na[subscript 2]CO[subscript 3] (known as soda ash or washing soda), and a microwave oven. In our experiment, fluorescent AuNCs were prepared within a…

Heat resistance of Salmonella in various egg products.

Science.gov (United States)

Garibaldi, J A; Straka, R P; Ijichi, K

1969-04-01

The heat-resistance characteristics of Salmonella typhimurium Tm-1, a reference strain in the stationary phase of growth, were determined at several temperatures in the major types of products produced by the egg industry. The time required to kill 90% of the population (D value) at a given temperature in specific egg products was as follows: at 60 C (140 F), D = 0.27 min for whole egg; D = 0.60 min for whole egg plus 10% sucrose; D = 1.0 min for fortified whole egg; D = 0.20 min for egg white (pH 7.3), stabilized with aluminum; D = 0.40 min for egg yolk; D = 4.0 min for egg yolk plus 10% sucrose; D = 5.1 min for egg yolk plus 10% NaCl; D = 1.0 min for scrambled egg mix; at 55 C (131 F), D = 0.55 min for egg white (pH 9.2); D = 1.2 min for egg white (pH 9.2) plus 10% sucrose. The average Z value (number of degrees, either centigrade or fahrenheit, for a thermal destruction time curve to traverse one logarithmic cycle) was 4.6 C (8.3 F) with a range from 4.2 to 5.3 C. Supplementation with 10% sucrose appeared to have a severalfold greater effect on the heat stabilization of egg white proteins than on S. typhimurium Tm-1. This information should be of value in the formulation of heat treatments to insure that all egg products be free of viable salmonellae.

Interactions of cisplatin analogues with lysozyme: a comparative analysis.

Science.gov (United States)

Ferraro, Giarita; De Benedictis, Ilaria; Malfitano, Annamaria; Morelli, Giancarlo; Novellino, Ettore; Marasco, Daniela

2017-10-01

The biophysical characterization of drug binding to proteins plays a key role in structural biology and in the discovery and optimization of drug discovery processes. The search for optimal combinations of biophysical techniques that can correctly and efficiently identify and quantify binding of metal-based drugs to their final target is challenging, due to the physicochemical properties of these agents. Different cisplatin derivatives have shown different citotoxicities in most common cancer lines, suggesting that they exert their biological activity via different mechanisms of action. Here we carried out a comparative analysis, by studying the behaviours of three Pt-compounds under the same experimental conditions and binding assays to properly deepen the determinants of the different MAOs. Indeed we compared the results obtained using surface plasmon resonance, isothermal titration calorimetry, fluorescence spectroscopy and thermal shift assays based on circular dichroism experiments in the characterization of the formation of adducts obtained upon reaction of cisplatin, carboplatin and iodinated analogue of cisplatin, cis-Pt (NH 3 ) 2 I 2 , with the model protein hen egg white lysozyme, both at neutral and acid pHs. Further we reasoned on the applicability of employed techniques for the study the thermodynamics and kinetics of the reaction of a metallodrug with a protein and to reveal which information can be obtained using a combination of these analyses. Data were discussed on the light of the existing structural data collected on the platinated protein.

Serum lysozyme determinations, April-June 1961

Energy Technology Data Exchange (ETDEWEB)

Finch, S C; Lamphere, J P; Jablon, S

1963-04-18

Serum lysozyme levels were determined on 670 consecutive subjects seen for regularly scheduled clinic examinations of the Adult Health Study in Hiroshima. Serum lysozyme levels were found to vary significantly with the absolute peripheral granulocyte count, age, sex, and month of study. A high level of correlation also was noted between serum lysozyme and diabetes mellitus. This was at least in part attributable to greater average age in patients with diabetes. Suggestive relationship was established between serum lysozyme levels, respiratory diseases, and tuberculosis. These changes are believed to reflect active inflammation with excessive destruction of granulocytes and parenchymal tissues in those patients with the more acute processes. No relationship was found between serum lysozyme and previous exposure to ionizing radiation. These studies indicate that the serum lysozyme level may be useful in the study of the kinetics of leukopoiesis, the aging process, and in the detection of subtle inflammatory processes. 21 references, 5 tables.

Egg introduction: differential allergic responses

OpenAIRE

Dosanjh, Amrita

2017-01-01

Amrita Dosanjh Medical Center, Rady Childrens Hospital, San Diego, CA, USA Abstract: The use of egg protein preparations in clinical trials to reduce the incidence of egg allergy among infants includes a number of preparations of egg. These include whole egg, egg white protein, and egg yolk preparations. The study of the differential immune responses to these allergenic proteins in comparison is suggested as a future research area of investigation. Keywords: food allergy, egg allergy, clinica...

1H NMR studies of human lysozyme: Spectral assignment and comparison with hen lysozyme

International Nuclear Information System (INIS)

Redfield, C.; Dobson, C.M.

1990-01-01

Complete main-chain (NH and αCH) 1 H NMR assignments are reported for the 130 residues of human lysozyme, along with extensive assignments for side-chain protons. Analysis of 2-D NOESY experiments shows that the regions of secondary structure for human lysozyme in solution are essentially identical with those found previously in a similar study of hen lysozyme and are in close accord with the structure of the protein reported previously from x-ray diffraction studies in the crystalline state. Comparison of the chemical shifts, spin-spin coupling constants, and hydrogen exchange behavior are also consistent with closely similar structures for the two proteins in solution. In a number of cases specific differences in the NMR parameters between hen and human lysozymes can be correlated with specific differences observed in the crystal structures

Egg white-mediated green synthesis of silver nanoparticles with excellent biocompatibility and enhanced radiation effects on cancer cells

Directory of Open Access Journals (Sweden)

Lu RQ

2012-04-01

Full Text Available Renquan Lu1, Dapeng Yang2, Daxiang Cui2, Zhongyang Wang3, Lin Guo11Department of Clinical Laboratory, Fudan University Shanghai Cancer Center, Shanghai, 2Department of Bio-Nano-Science and Engineering, National Key Laboratory of Nano/Micro Fabrication Technology, Key Laboratory for Thin Film and Microfabrication of Ministry of Education, Institute of Micro-Nano Science and Technology, Shanghai Jiao Tong University, Shanghai, 3College of Chemistry and Chemical Engineering, Yantai University, Shan Dong Province, People's Republic of ChinaAbstract: A simple, cost-effective, and environmentally friendly approach to the aqueous-phase synthesis of silver (Ag nanoparticles was demonstrated using silver nitrate (AgNO3 and freshly extracted egg white. The bio-conjugates were characterized by UV-visible spectroscopy, transmission electron microscopy, Fourier transform infrared spectrometry, and dynamic light scattering. These results indicated that biomolecule-coated Ag nanoparticles are predominantly spherical in shape with an average size of 20 nm. The proteins of egg white, which have different functional groups, played important roles in reducing Ag+ and maintaining product attributes such as stability and dispersity. In vitro cytotoxicity assays showed that these Ag-protein bio-conjugates showed good biocompatibility with mouse fibroblast cell lines 3T3. Furthermore, X-ray irradiation tests on 231 tumor cells suggested that the biocompatible Ag-protein bio-conjugates enhanced the efficacy of irradiation, and thus may be promising candidates for use during cancer radiation therapy.Keywords: green chemistry, biosynthesis, egg white, Ag nanoparticles, X-ray irradiation

Complex coacervates of hyaluronic acid and lysozyme

DEFF Research Database (Denmark)

Water, Jorrit J.; Schack, Malthe M.; Velazquez-Campoy, Adrian

2014-01-01

stoichiometry was determined using solution depletion and isothermal titration calorimetry. The binding stoichiometry of lysozyme to hyaluronic acid (870 kDa) determined by solution depletion was found to be 225.9 ± 6.6 mol, or 0.1 bound lysozyme molecules per hyaluronic acid monomer. This corresponded well...... with that obtained by isothermal titration calorimetry of 0.09 bound lysozyme molecules per hyaluronic acid monomer. The complexation did not alter the secondary structure of lysozyme measured by Fourier-transform infrared spectroscopy overlap analysis and had no significant impact on the Tm of lysozyme determined...

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles.

Science.gov (United States)

Lambrecht, Marlies A; Rombouts, Ine; Nivelle, Mieke A; Delcour, Jan A

2017-01-01

Noodles of constant protein content and flour-to-egg protein ratio were made with whole egg, egg white, or egg yolk. The optimal cooking time, water absorption, and cooking loss of salted whole egg noodles was respectively lower and higher than of egg white and egg yolk noodles. However, cooked whole egg noodles showed the best Kieffer-rig extensibility. Differences in noodle properties were linked to protein network formation. Disulfide bonds in whole egg noodles developed faster and to a larger extent during cooking than in egg yolk noodles but slower and to a lower extent than in egg white noodles. The balance between the rate of protein cross-linking and starch swelling determines cooked noodle properties. Ionic and hydrophobic protein interactions increase the optimum cooking time and total work in Kieffer-rig extensibility testing of fresh noodles. Hydrogen bonds and covalent cross-links are probably the main determinants of the extensibility of cooked noodles. © 2016 Institute of Food Technologists®.

Influence of polymers on lysozyme molecules association

Directory of Open Access Journals (Sweden)

Gromovoy T. Yu

2011-12-01

Full Text Available Aim. Study of lysozyme molecules behaviour at immobilization in gelatin and carboxymethyl cellulose sodium salt solutions by matrix-assisted laser desorption/ionization (MALDI. Methods. Determination of the activity of lysozyme, both free and entrapped in gelatin and carboxymethyl cellulose sodium salt (Na-CMC solutions, was conducted by bacteriolytic method. The enzyme interaction with polymers was confirmed by viscometry and mass-spectrometry methods. Results. The occurrence of lysozyme associates in aqueous solution in monomeric and oligomeric forms was shown. A non-valent interaction of the enzyme with solutions of polymers results in the dissociation of oligomeric associates into subunits, which depends on the support nature and mass ratio of lysozyme to polymer. The quantitative retention of immobilized lysozyme hydrolytic activity was established, which favours obtaining mucoadhesive film forms with bacteriolytic action. Conclusions. The lysozyme immobilization by non-valent interactions in gelatin solution and Na-CMC solutions causes dissociation of the enzyme oligomeric structures; a stronger lysozyme coupling with NaCMC was noted.

Physicochemical and functional properties of ultrasonic-treated tragacanth hydrogels cross-linked to lysozyme.

Science.gov (United States)

Koshani, Roya; Aminlari, Mahmoud

2017-10-01

The purpose of this study was to prepare, characterize and investigate physiochemical and functional attributes of hen egg white lysozyme (LZM) cross-linked with ultrasonic-treated tragacanth (US-treated TGC) under mild Maillard reactions conditions. FT-IR spectroscopy together with OPA assay revealed that covalent attachment of LZM with TCG's. Under optimum condition (pH=8.5, 60°C, RH=79%, 8 days), only one of the free amino group of LZM was blocked by TGC whereas under the same condition, US treated-TGC's blocked about three amino groups. The thermal stability of the LZM-TGC conjugates differed depending on the lengths of the main and branch chains. The microstructure of LZM-TGC conjugates was characterized by scanning electron microscopy. US-treated TGC-LZM exhibited improved solubility, emulsion properties, foam capacity and stability as compared with the native LZM. Since this gum is extensively used in food industry and application of LZM as a natural antimicrobial agents in different food systems is recommended and practiced in some countries, the results of this study indicates that a conjugated product of these two polymers combines different properties into one macromolecule and improves the property of each. These properties may make the conjugate an attractive food ingredient. Copyright © 2017 Elsevier B.V. All rights reserved.

Egg origin determination efforts

International Nuclear Information System (INIS)

Horvath, A.; Futo, I.; Vodila, G.; Palcsu, L.

2012-01-01

Complete text of publication follows. As a co-operation with the Poultry Product Board, egg and drinking water samples were received in order to investigate whether the country of origin of the egg can be determined based on its stable isotope composition with the aim of market protection of the Hungarian eggs against the mislabelled foreign ones. The scientific background is that drinking water of egg laying hens is assumed to reflect the composition of regional precipitation, and it is also an input data in the process of egg formation. In the first sampling, altogether 23 sets of egg and drinking water samples were received from different production sites covering the whole area of Hungary. The egg white samples were vacuum distilled and frozen out by liquid nitrogen at -196 deg C. The process was monitored by two vacuum gauges. Water frozen out together with the drinking water samples was measured were measured by a Thermo Finnigan Delta PLUS XP isotope ratio mass spectrometer using a GasBench II peripheral unit equipped with a GC-autosampler. As a second issue, additionally, elemental composition of egg shells were also performed for series of Hungarian, Czech and Polish egg samples by energy dispersive X-ray fluorescence. The drinking waters fit well to the Global Meteoric Water Line indicating their precipitation origin. It was experienced that the water in egg white gets enriched compared to the drinking water (Δ 18 O = -4.9 ± 1.0 per thousand and Δ D = -21.8 ± 6.4 per thousand), however, this shift is independent of the type of the hens, since the mean shifts in the eggs of Tetra and Hy-line hens are similar within error bar. For more depleted drinking water, the shift of the egg white was higher than for more enriched ones. This can be due to the contribution of the nutriment isotopic composition. The water isotope composition of the Hungarian eggs investigated was δ 18 O = -4.8 - -7.3 per thousand and δD = -46.0 - -70.7 per thousand, therefore egg

PHENOTYPIC CORRELATIONS BETWEEN EGG WEIGHT AND ...

African Journals Online (AJOL)

IBUKUN

variety) obtained from 60 eight weeks old Japanese quails of three different plumage colour varieties: Pharaoh Quail (Black), A & M white (White) and Manchurian Gold (Brown) at 8-14 weeks of age were used in this study. Eggs were examined for both internal and external egg quality traits.Data obtained were subjected to ...

Lysozymes in the animal kingdom

Indian Academy of Sciences (India)

In the animal kingdom, three major distinct lysozyme types have been ... reveals that c-type lysozymes are predominantly present in the phylum of the Chordata and in different classes of the Arthropoda. ... Journal of Biosciences | News ...

Antioxidant activity in cooked and simulated digested eggs.

Science.gov (United States)

Remanan, M K; Wu, J

2014-07-25

The avian egg is an excellent source of nutrients consisting of components with beneficial properties but there is limited knowledge on the effect of cooking methods and gastrointestinal digestion on the antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs using ORAC, ABTS and DPPH assays. The results suggest that fresh egg yolk has higher antioxidant activity than fresh egg white and whole eggs. Cooking reduced whereas simulated gastrointestinal digestion increased the antioxidant activity of eggs. Boiled egg white hydrolysate showed the highest antioxidant activity; a total of 63 peptides were identified, indicative of the formation of novel antioxidant peptides upon simulated gastrointestinal digestion. This study suggests the potential role of eggs as a dietary source of antioxidants.

Effects of environmental conditions on growth and survival of Salmonella in pasteurized whole egg

DEFF Research Database (Denmark)

Jakociune, Dziuginta; Bisgaard, Magne; Hervé, Gaëlle

2014-01-01

This study investigated the influence of three parameters (time, temperature and NaCl concentration) on survival and four parameters (temperature, NaCl and lysozyme concentrations and pH) on growth of Salmonella enterica serovar Enteritidis (S. Enteritidis) in pasteurized whole egg (PWE). Doehlert......Cl at a fixed heating time of 120s, while maximum growth rate was estimated at 25°C and 0% of NaCl. pH and lysozyme concentration were shown not to influence growth performance significantly in the range of values studied. Results inform industry of the optimal pasteurization and storage parameters for liquid...

Enumeration of Salmonellae in Table Eggs, Pasteurized Egg Products, and Egg-Containing Dishes by Using Quantitative Real-Time PCR

DEFF Research Database (Denmark)

Jakočiūnė, Džiuginta; Pasquali, Frédérique; da Silva, Cristiana Soares

2014-01-01

PCR) was employed for enumeration of salmonellae in different matrices: table eggs, pasteurized egg products, and egg-containing dishes. Salmonella enterica serovar Enteritidis and S. enterica serovar Tennessee were used to artificially contaminate these matrices. The results showed a linear regression between...... the numbers of salmonellae and the quantification cycle (Cq) values for all matrices used, with the exception of pasteurized egg white. Standard curves were constructed by using both stationary-phase cells and heat-stressed cells, with similar results. Finally, this method was used to evaluate the fate...

A solution for the preparation of hexagonal M-type SrFe{sub 12}O{sub 19} ferrite using egg-white: Structural and magnetic properties

Energy Technology Data Exchange (ETDEWEB)

Li, Tingting; Li, Yang; Wu, Ruonan; Zhou, Han; Fang, Xiaochen [Anhui Key Laboratory of Metal Materials and Processing, School of Materials Science and Engineering, Anhui University of Technology, Maanshan 243002 (China); Su, Shubing [School of Electronic and Information Engineering, Ningbo University of Technology, Ningbo 315016 (China); Xia, Ailin, E-mail: alxia@126.com [Anhui Key Laboratory of Metal Materials and Processing, School of Materials Science and Engineering, Anhui University of Technology, Maanshan 243002 (China); Jin, Chuangui; Liu, Xianguo [Anhui Key Laboratory of Metal Materials and Processing, School of Materials Science and Engineering, Anhui University of Technology, Maanshan 243002 (China)

2015-11-01

A new sol–gel route using egg-white as the binder of metal ions, is developed to prepare hexagonal M-type SrFe{sub 12}O{sub 19} ferrite in this study, and the effects of different atomic ratio of Sr and Fe (Sr/Fe), sintering temperature (T{sub s}) and usage of egg-white (M{sub ew}) on the phase formation, morphology and magnetic properties of specimens are studied. It is found that the single-phase SrFe{sub 12}O{sub 19} ferrite only can be obtained under a Sr/Fe of 1:8 and a T{sub s} between 1000 °C and 1300 °C. The magnetic properties of specimens are also obviously affected by the different Sr/Fe and T{sub s}, primarily due to the emergency of impurities. The M{sub ew} has an obvious impact on the crystallinity of specimens, which consequently affects their magnetic properties. In our study, the optimum conditions to prepare the single-phase SrFe{sub 12}O{sub 19} ferrite are Sr/Fe=1:8, M{sub ew}= 3 g and T{sub s} =1200 °C. - Highlights: • Single-phase SrM ferrite was obtained via a novel sol–gel method using egg-white. • Single-phase SrM ferrite was obtained under Sr/Fe=1:8 and T{sub s} between 1000 and 1300 °C. • The usage of egg-white affects the crystallinity and magnetic properties markedly.

Natural course of sensitization to hen's egg in children not previously exposed to egg ingestion.

Science.gov (United States)

de Boissieu, D; Dupont, C

2006-04-01

Clinical adverse reactions to egg may occur in infants or children who have never eaten egg. They may be sensitized or even react at first egg ingestion. Few studies are available concerning the reality of egg white allergy in such sensitized children, the natural evolution of this condition and the appropriate decisions to make. To analyze the actuality and natural course of egg allergy in children sensitized without previous of hen's egg ingestion. We set up a clinical decision tree based on clinical history and specific egg white IgE to manage patients who had never ingested egg but were sensitized as demonstrated by a positive SPT and report a cohort of 30 such children The mean level of egg white specific IgE at first analysis, i.e. before 12 months, was high, 28.3 KU(A) /L, with a large range, from 0.6 to >100 KU(A) /L, below 6 KU(A) /L in only 8 patients. In 6 children ("no challenge" group), IgE values remained >8 KU(A) /L by the end of the survey and the oral challenge with egg was always denied. Their mean + SD IgE level was at 51.7 + 38 KU(A) /L at 1 year and 19.7 + 13 KU(A) /L at a mean age of 34 + 5 months. All had an associated anaphylactic reaction with milk and 5 were still allergic to milk by the end of the survey. In the remaining 24 infants, egg was given for the first time at a mean age of 30 + 9 months, by error in 4 cases, all exhibiting an immediate reaction, and in a hospital setting in 20, among whom 14 reacted. Among those 18, with a specific IgE level at 9.1 + 10 KU(A) /L at 28 + 9 months, 4 became tolerant between 3 and 4 years, with specific IgE levels below 1.3 KU(A) /L and a 5th one with specific IgE >100 KU(A) /L at 6 months tolerated scrambled eggs at age 7 year, with specific IgE at 2.6 KU(A) /L. In the 6 others, labeled "non allergic", egg white specific IgE levels were significantly lower, whatever the age, than in the "no challenge" group. The age at challenge was 35 + 8 months, with a mean specific IgE level at 1.0 + 0.9 KU

The efficacy of two electrodes radiofrequency technique: comparison study using a cadaveric interspinous ligament and temperature measurement using egg white.

Science.gov (United States)

Lee, Chang-Hyung; Derby, Richard; Choi, Hyun-Seok; Lee, Sang-Heon; Kim, Se Hoon; Kang, Yoon Kyu

2010-01-01

One technique in radiofrequency neurotomies uses 2 electrodes that are simultaneously placed to lie parallel to one another. Comparing lesions on cadaveric interspinous ligament tissue and measuring the temperature change in egg white allows us to accurately measure quantitatively the area of the lesion. Fresh cadaver spinal tissue and egg white tissue were used. A series of samples were prepared with the electrodes placed 1 to 7 mm apart. Using radiofrequency, the needle electrodes were heated in sequential or simultaneous order and the distance of the escaped lesion area and temperature were measured. Samples of cadaver interspinous ligament showed sequential heating of the needles limits the placement of the needle electrodes up to 2 mm apart from each other and up to 4 mm apart when heated simultaneously. The temperature at the escaped lesion area decreased according to the distance for egg white. There was a significant difference in temperature at the escaped lesion area up to 6 mm apart and the temperature was above 50 degrees celsius up to 5 mm in simultaneous lesion and 3 mm in the sequential lesion. The limitations of this study include cadaveric experimentation and use of intraspinous ligament rather than medial branch of the dorsal ramus which is difficult to identify. Heating the 2 electrodes simultaneously appears to coagulate a wider area and potentially produce better results in less time.

Effects of egg white protein supplementation on muscle strength and serum free amino acid concentrations.

Science.gov (United States)

Hida, Azumi; Hasegawa, Yuko; Mekata, Yuko; Usuda, Mika; Masuda, Yasunobu; Kawano, Hitoshi; Kawano, Yukari

2012-10-19

The aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM), one repetition maximum (1RM) muscle strength and blood biochemistry in female athletes. Thirty healthy female collegiate athletes were recruited for this study and matched by sport type, body fat percentage and 1RM leg curl muscle strength. Participants were randomly divided into two groups: protein group (15.0 g egg white protein; 75 kcal) and carbohydrate group (17.5 g maltodextrin, 78 kcal). Supplements were administered daily at the same time in a double-blind manner prior to training during an 8-week period. Measurements were performed before and after the 8-week regimen. The mean dietary energy intake did not change throughout the study period. FFM and 1RM assessments (i.e., leg curl, leg extension, squat, and bench press) increased in both groups. Furthermore, serum urea and serum citrulline levels after the 8-week regimen increased significantly only in the protein group. Our findings indicated that compared to the carbohydrate supplement, the protein supplement was associated with some changes in protein metabolites but not with changes in body composition or muscle strength.

Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations

Directory of Open Access Journals (Sweden)

Yukari Kawano

2012-10-01

Full Text Available The aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM, one repetition maximum (1RM muscle strength and blood biochemistry in female athletes. Thirty healthy female collegiate athletes were recruited for this study and matched by sport type, body fat percentage and 1RM leg curl muscle strength. Participants were randomly divided into two groups: protein group (15.0 g egg white protein; 75 kcal and carbohydrate group (17.5 g maltodextrin, 78 kcal. Supplements were administered daily at the same time in a double-blind manner prior to training during an 8-week period. Measurements were performed before and after the 8-week regimen. The mean dietary energy intake did not change throughout the study period. FFM and 1RM assessments (i.e., leg curl, leg extension, squat, and bench press increased in both groups. Furthermore, serum urea and serum citrulline levels after the 8-week regimen increased significantly only in the protein group. Our findings indicated that compared to the carbohydrate supplement, the protein supplement was associated with some changes in protein metabolites but not with changes in body composition or muscle strength.

Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations

Science.gov (United States)

Hida, Azumi; Hasegawa, Yuko; Mekata, Yuko; Usuda, Mika; Masuda, Yasunobu; Kawano, Hitoshi; Kawano, Yukari

2012-01-01

The aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM), one repetition maximum (1RM) muscle strength and blood biochemistry in female athletes. Thirty healthy female collegiate athletes were recruited for this study and matched by sport type, body fat percentage and 1RM leg curl muscle strength. Participants were randomly divided into two groups: protein group (15.0 g egg white protein; 75 kcal) and carbohydrate group (17.5 g maltodextrin, 78 kcal). Supplements were administered daily at the same time in a double-blind manner prior to training during an 8-week period. Measurements were performed before and after the 8-week regimen. The mean dietary energy intake did not change throughout the study period. FFM and 1RM assessments (i.e., leg curl, leg extension, squat, and bench press) increased in both groups. Furthermore, serum urea and serum citrulline levels after the 8-week regimen increased significantly only in the protein group. Our findings indicated that compared to the carbohydrate supplement, the protein supplement was associated with some changes in protein metabolites but not with changes in body composition or muscle strength. PMID:23201768

Study of a photo-induced lysozyme-riboflavin bond

Energy Technology Data Exchange (ETDEWEB)

Ferrer, I; Silva, E

1985-01-01

Irradiation of lysozyme in the presence of riboflavin results in the formation of a lysozyme-riboflavin adduct. Reduction and carboxymethylation of the four disulfide bonds as well as the chemical modification of the Tyr residues and the photochemical alteration of the His residue in lysozyme, do not affect the formation of the photo-induced lysozyme-riboflavin bond. When the lysozyme-riboflavin adduct was subjected to mild acid hydrolysis and ion exchange chromatography, the retention of a compound containing /sup 14/C-riboflavin was observed. Free /sup 14/C-riboflavin, on the contrary is not retained by the column. The photo-oxidation of free Trp in the presence of /sup 14/C-riboflavin, gave a compound which bound to the ion exchange resin like the above-mentioned derivative. The photo-oxidation of the Trp residues in lysozyme and in peptides obtained from lysozyme showed very high quantum yields, and these values were directly related to the incorporation of /sup 14/C-riboflavin in these samples.

Study of a photo-induced lysozyme-riboflavin bond

International Nuclear Information System (INIS)

Ferrer, I.; Silva, E.

1985-01-01

Irradiation of lysozyme in the presence of riboflavin results in the formation of a lysozyme-riboflavin adduct. Reduction and carboxymethylation of the four disulfide bonds as well as the chemical modification of the Tyr residues and the photochemical alteration of the His residue in lysozyme, do not affect the formation of the photo-induced lysozyme-riboflavin bond. When the lysozyme-riboflavin adduct was subjected to mild acid hydrolysis and ion exchange chromatography, the retention of a compound containing 14 C-riboflavin was observed. Free 14 C-ribboflavin, on the contrary is not retained by the column. The photo-oxidation of free Trp in the presence of 14 C-riboflavin, gave a compound which bound to the ion exchange resin like the above-mentioned derivative. The photo-oxidation of the Trp residues in lysozyme and in peptides obtained from lysozyme showed very high quantum yields, and these values were directly related to the incorporation of 14 C-riboflavin in these samples. (orig.)

The Antimicrobial Peptide Lysozyme Is Induced after Multiple Trauma

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Tim Klüter

2014-01-01

Full Text Available The antimicrobial peptide lysozyme is an important factor of innate immunity and exerts high potential of antibacterial activity. In the present study we evaluated the lysozyme expression in serum of multiple injured patients and subsequently analyzed their possible sources and signaling pathways. Expression of lysozyme was examined in blood samples of multiple trauma patients from the day of trauma until 14 days after trauma by ELISA. To investigate major sources of lysozyme, its expression and regulation in serum samples, different blood cells, and tissue samples were analysed by ELISA and real-time PCR. Neutrophils and hepatocytes were stimulated with cytokines and supernatant of Staphylococcus aureus. The present study demonstrates the induction and release of lysozyme in serum of multiple injured patients. The highest lysozyme expression of all tested cells and tissues was detected in neutrophils. Stimulation with trauma-related factors such as interleukin-6 and S. aureus induced lysozyme expression. Liver tissue samples of patients without trauma show little lysozyme expression compared to neutrophils. After stimulation with bacterial fragments, lysozyme expression of hepatocytes is upregulated significantly. Toll-like receptor 2, a classic receptor of Gram-positive bacterial protein, was detected as a possible target for lysozyme induction.

Interaction of magnetic nanoparticles with lysozyme amyloid fibrils

Energy Technology Data Exchange (ETDEWEB)

Gdovinová, Veronika [Institute of Experimental Physics SAS, Watsonova 47, 040 01 Košice (Slovakia); Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Joliot-Curie 6, 141980 Dubna, Moscow Region (Russian Federation); Tomašovičová, Natália, E-mail: nhudak@saske.sk [Institute of Experimental Physics SAS, Watsonova 47, 040 01 Košice (Slovakia); Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Joliot-Curie 6, 141980 Dubna, Moscow Region (Russian Federation); Batko, Ivan; Batková, Marianna; Balejčíková, Lucia [Institute of Experimental Physics SAS, Watsonova 47, 040 01 Košice (Slovakia); Garamus, Vasyl M. [Helmholtz-Zentrum Geesthacht: Zentrum fr Material, und Kstenforschung GmbH, Max-Plank-Strae 1, Geesthacht 216502 (Germany); Petrenko, Viktor I. [Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Joliot-Curie 6, 141980 Dubna, Moscow Region (Russian Federation); Physics Department, Taras Shevchenko Kyiv National University, Volodymyrska Street 64, 01601 Kyiv (Ukraine); Avdeev, Mikhail V. [Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Joliot-Curie 6, 141980 Dubna, Moscow Region (Russian Federation); Kopčanský, Peter [Institute of Experimental Physics SAS, Watsonova 47, 040 01 Košice (Slovakia)

2017-06-01

This work is devoted to the structural study of complex solutions of magnetic nanoparticles with lysozyme amyloid fibrils due to possible ordering of such system by applying the external magnetic field. The interaction of magnetic nanoparticles with amyloid fibrils has been followed by atomic force microscopy and small-angle X-ray scattering. It has been observed that magnetic nanoparticles (MNPs) adsorb to lysozyme amyloid fibrils. It was found that MNPs alter amyloids structures, namely the diameter of lysozyme amyloid fibrils is increased whereas the length of fibrils is decreased. In the same time MNPs do not change the helical pitch significantly. - Highlights: • Solution of MNPs with lysozyme amyloid fibrils was characterized by AFM and SAXS. • MNPs adsorb to lysozyme amyloid fibrils. • Diameter and size of lysozyme amyloid fibrils change due to doping with MNPs.

Recognition of lysozyme using surface imprinted bacterial cellulose nanofibers.

Science.gov (United States)

Saylan, Yeşeren; Tamahkar, Emel; Denizli, Adil

2017-11-01

Here, we developed the lysozyme imprinted bacterial cellulose (Lyz-MIP/BC) nanofibers via the surface imprinting strategy that was designed to recognize lysozyme. This study includes the molecular imprinting method onto the surface of bacterial cellulose nanofibers in the presence of lysozyme by metal ion coordination, as well as further characterizations methods FTIR, SEM and contact angle measurements. The maximum lysozyme adsorption capacity of Lyz-MIP/BC nanofibers was found to be 71 mg/g. The Lyz-MIP/BC nanofibers showed high selectivity for lysozyme towards bovine serum albumin and cytochrome c. Overall, the Lyz-MIP/BC nanofibers hold great potential for lysozyme recognition due to the high binding capacity, significant selectivity and excellent reusability.

Clinical and immunological profile of children aged 5-9 years with persistent egg allergy before oral immunotherapy with egg. A multicenter, randomized controlled trial of the Spanish Society of Pediatric Allergy, Asthma and Clinical Immunology (SEICAP).

Science.gov (United States)

Echeverria, L; Martin-Muñoz, M F; Martorell, C; Belver, M T; Alonso Lebrero, E; Zapatero, L; Fuentes, V; Piqué, M; Plaza, A; Muñoz, C; Martorell, A; Blasco, C; Villa, B; Gómez, C; Nevot, S; García, J M; Madero, R

2018-05-24

In children with egg protein allergy (EA), the probability of overcoming the allergy decreases with age, and the possibility of suffering severe adverse reactions as a consequence of dietetic transgressions results in worsened quality of life. One treatment option in such cases is oral immunotherapy (OIT) with foods. We present a cohort of children with EA scheduled for OIT with pasteurized raw egg white, describing their clinical and allergic characteristics before the start of OIT. The median age was six years, and 93% of the patients also suffered other allergies (58% asthma and 38.6% allergy to more than two food groups). In the last year, 14.8% had suffered a severe reaction due to dietetic transgression with egg. The median IgE specific of egg white titer was 38.5kU/l. A double-blind placebo-controlled food challenge with cooked egg white was performed, and if the test proved positive, it was repeated with pasteurized raw egg white. The mean symptoms-provoking dose was 1.26g and 0.55g for cooked egg white and raw egg white, respectively. An IgE specific of ovomucoid titer of <2.045kU/l differentiated those patients that tolerated cooked egg white. OIT with egg is regarded as an option in patients with persistent egg allergy. In the previous challenge test, an IgE specific of ovomucoid titer of <2.045kU/l differentiates those patients that tolerate cooked egg white. Copyright © 2018 SEICAP. Published by Elsevier España, S.L.U. All rights reserved.

Effects of copper ions on the characteristics of egg white gel induced by strong alkali.

Science.gov (United States)

Shao, Yaoyao; Zhao, Yan; Xu, Mingsheng; Chen, Zhangyi; Wang, Shuzhen; Tu, Yonggang

2017-09-01

This study investigated the effects of copper ions on egg white (EW) gel induced by strong alkali. Changes in gel characteristics were examined through texture profile analysis, scanning electron microscopy (SEM), and chemical methods. The value of gel strength reached its maximum when 0.1% copper ions was added. However, the lowest cohesiveness values were observed at 0.1%. The springiness of gel without copper ions was significantly greater than the gel with copper ions added. SEM results illustrated that the low concentration of copper ions contributes to a dense and uniform gel network, and an open matrix was formed at 0.4%. The free and total sulphhydryl group content in the egg white protein gel significantly decreased with the increased copper. The increase of copper ions left the contents of ionic and hydrogen bonds basically unchanged, hydrophobic interaction presented an increasing trend, and the disulfide bond exhibited a completely opposite change. The change of surface hydrophobicity proved that the main binding force of copper induced gel was hydrophobic interaction. However, copper ions had no effect on the protein component of the gels. Generally, a low level of copper ions facilitates protein-protein association, which is involved in the characteristics of gels. Instead, high ionic strength had a negative effect on gels induced by strong alkali. © 2017 Poultry Science Association Inc.

Direct measurement of thermal effusivity of avian eggs and theur constituents: A photopyroelectric study

NARCIS (Netherlands)

Szafner, G.; Bicanic, D.D.; Kovacsne, K.; Doka, O.

2012-01-01

The front configuration photopyroelectric method has been used to determine, in a nondestructive fashion, thermal effusivity of the yolk and the white of eggs of several bird species as well as of the blends of a single egg yolk and egg white (also called liquid eggs) of different avian eggs.

A more clear insight of the lysozyme crystal composition

Energy Technology Data Exchange (ETDEWEB)

Mueller, C.; Ulrich, J. [Martin-Luther-Universitaet Halle-Wittenberg, Zentrum fuer Ingenieurswissenschaften, Verfahrenstechnik/TVT, 06099 Halle Saale (Germany)

2011-07-15

Crystallization can be used as a purification method for proteins. Lysozyme was chosen as a model substance. Changing crystallization conditions will lead as shown to different lysozyme crystal morphologies with different properties. Beside others, lysozyme crystals can show a Tetragonal, High Temperature and Low Temperature Orthorhombic crystal morphology. Experiments such as conductivity measurements, pH tests, chloride detection tests, experiments using methylene blue as a dye and dissolution experiments were carried out to investigate the composition of the lysozyme crystals. It is proven that lysozyme crystals are made up of the initial buffer solution components: lysozyme (the protein), water which is part of the crystal lattice, salt ions which are attached to the protein molecule and voids filled with the buffer solution containing the crystallization agent (e.g. salt). Interesting dissolution behaviours of the lysozyme crystals were observed which are not described so far elsewhere (copyright 2011 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim) (orig.)

The association of lysozyme with casein

NARCIS (Netherlands)

Roos, de A.L.; Walstra, P.; Geurts, T.J.

1998-01-01

The association of hen eggs’ lysozyme with caseins was studied by using three casein substrates: (I) solutions of the various caseins, (II) artificially made casein micelles of various compositions and (III) caseins adsorbed onto soya-oil emulsion droplets. In solution, lysozyme associated most

Effectiveness of cross-flow microfiltration for removal of microorganisms associated with unpasteurized liquid egg white from process plant.

Science.gov (United States)

Mukhopadhyay, S; Tomasula, P M; Van Hekken, D; Luchansky, J B; Call, J E; Porto-Fett, A

2009-08-01

Thermal preservation is used by the egg industry to ensure the microbiological safety of liquid egg white (LEW); however, it does not eliminate all microorganisms and impairs some of the delicate functional properties of LEW. In this study, a pilot-scale cross-flow microfiltration (MF) process was designed to remove the natural microflora present in commercial LEW, obtained from a local egg-breaking plant, while maintaining the nutritional and functional properties of the LEW. LEW, containing approximately 10(6 +/- 1.7) colony forming units (CFU) per milliliter of total aerobic bacteria, was microfiltered using a ceramic membrane with a nominal pore size of 1.4 microm, at a cross-flow velocity of 6 m/s. To facilitate MF, LEW was screened, homogenized, and then diluted (1 : 2, w/w) with distilled water containing 0.5% sodium chloride. Homogenized LEW was found to have a threefold lower viscosity than unhomogenized LEW. Influence of MF temperature (25 and 40 degrees C) and pH (6 and 9) on permeate flux, transmission of egg white nutrients across the membrane, and microbial removal efficiency were evaluated. The pH had a significantly greater influence on permeate flux than temperature. Permeate flux increased by almost 148% when pH of LEW was adjusted from pH 9 to pH 6 at 40 degrees C. Influence of temperature on permeate flux, at a constant pH, however, was found to be inconclusive. Microbial removal efficiency was at least 5 log(10) CFU/mL. Total protein and SDS-PAGE analysis indicated that this MF process did not alter the protein composition of the permeate, compared to that of the feed LEW, and that the foaming properties of LEW were retained in the postfiltered samples.

Aptamer-Based Electrochemical Sensing of Lysozyme

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Alina Vasilescu

2016-06-01

Full Text Available Protein analysis and quantification are required daily by thousands of laboratories worldwide for activities ranging from protein characterization to clinical diagnostics. Multiple factors have to be considered when selecting the best detection and quantification assay, including the amount of protein available, its concentration, the presence of interfering molecules, as well as costs and rapidity. This is also the case for lysozyme, a 14.3-kDa protein ubiquitously present in many organisms, that has been identified with a variety of functions: antibacterial activity, a biomarker of several serious medical conditions, a potential allergen in foods or a model of amyloid-type protein aggregation. Since the design of the first lysozyme aptamer in 2001, lysozyme became one of the most intensively-investigated biological target analytes for the design of novel biosensing concepts, particularly with regards to electrochemical aptasensors. In this review, we discuss the state of the art of aptamer-based electrochemical sensing of lysozyme, with emphasis on sensing in serum and real samples.

Technology Optimization of Lysozyme's Fresh Maintaining Effect on Apple.

Science.gov (United States)

Jun-Hong, Liu; Kun-Yu, Wang

2016-10-03

Lysozyme is a kind of alkaline globin, which functions well in the degradation of the cell wall of microbe. Currently, lysozyme is widely used in various fields, such as medicine, fruit, and vegetable industry, dairy industry, and so on. Therefore, the exploitation and utilization of lysozyme is of significant economic benefit. Taking apple as material, weight loss ratio and reducing sugar content as objectives, this paper studied the fresh-keeping effect of lysozyme. Influential factors, lysozyme concentration, soaking time, modified temperature, and reaction time were discussed in detail. The results showed that reducing sugar content was 2.043% and the weight loss ratio was the minimum in the presence of soaking time of 2 min, modified temperature of 65 °C, reaction time of 4 d, and lysozyme concentration of 0.5 g/L. © 2016 Institute of Food Technologists®.

The Antimicrobial Peptide Lysozyme Is Induced after Multiple Trauma

OpenAIRE

Klüter, Tim; Fitschen-Oestern, Stefanie; Lippross, Sebastian; Weuster, Matthias; Mentlein, Rolf; Steubesand, Nadine; Neunaber, Claudia; Hildebrand, Frank; Pufe, Thomas; Tohidnezhad, Mersedeh; Beyer, Andreas; Seekamp, Andreas; Varoga, Deike

2014-01-01

The antimicrobial peptide lysozyme is an important factor of innate immunity and exerts high potential of antibacterial activity. In the present study we evaluated the lysozyme expression in serum of multiple injured patients and subsequently analyzed their possible sources and signaling pathways. Expression of lysozyme was examined in blood samples of multiple trauma patients from the day of trauma until 14 days after trauma by ELISA. To investigate major sources of lysozyme, its expression ...

Stability and activity of lysozyme in stoichiometric and non-stoichiometric protic ionic liquid (PIL)-water systems

Science.gov (United States)

Wijaya, Emmy C.; Separovic, Frances; Drummond, Calum J.; Greaves, Tamar L.

2018-05-01

There has been a substantial increase in enzyme applications within the biochemical and pharmaceutical industries, for example, as industrial biocatalysts. However, enzymes have narrow marginal stability which makes them prone to become inactive and/or denature with a slight change in the solvent environment. Typically industrial applications require harsher solvent environments than enzyme native environments, and hence there is a need to understand solvent-protein interactions in order to develop strategies to maintain, or enhance, the enzymatic activity under industrially relevant solvent conditions. Previously we have shown that protic ionic liquids (PILs) with water can have a stabilising effect on lysozyme, with a large variation dependent on which PIL ions are present, and the water concentration [E. C. Wijaya et al., Phys. Chem. Chem. Phys. 18(37), 25926-25936 (2016)]. Here we extend on this work using non-stoichiometric aqueous PIL solvents to investigate, and isolate, the role of pH and ionicity on enzymes. We have used the PILs ethylammonium nitrate (EAN) and ethanolammonium formate (EOAF) since our previous work has identified these as good solvents for lysozyme. Solvent libraries were made from these two PILs with an additional precursor acid or base to modify the acidity/basicity of the neutral stoichiometric PIL, and with water added, to have solutions with 4-17 mol. % of the PIL ions in water. Molar ratios of base:acid were varied between 1:1.05 and 2:1 for EAN and 1:1.25 and 2:1 for EOAF, which enabled from highly basic to highly acidic solutions to be obtained. This was to modify the acidity/basicity of the neutral stoichiometric PILs, without the addition of buffers. The structure and stability of hen egg white lysozyme (HEWL) were explored under these solvent conditions using synchrotron small angle X-ray scattering (SAXS), Fourier transform infrared (FTIR), and activity assays. The radius of gyration and Kratky plots obtained from the SAXS data

Mechanisms of Egg Yolk Formation and Implications on Early Life History of White Perch (Morone americana.

Directory of Open Access Journals (Sweden)

Justin Schilling

Full Text Available The three white perch (Morone americana vitellogenins (VtgAa, VtgAb, VtgC were quantified accurately and precisely in the liver, plasma, and ovary during pre-, early-, mid-, and post-vitellogenic oocyte growth using protein cleavage-isotope dilution mass spectrometry (PC-IDMS. Western blotting generally mirrored the PC-IDMS results. By PC-IDMS, VtgC was quantifiable in pre-vitellogenic ovary tissues and VtgAb was quantifiable in pre-vitellogenic liver tissues however, neither protein was detected by western blotting in these respective tissues at this time point. Immunohistochemistry indicated that VtgC was present within pre-vitellogenic oocytes and localized to lipid droplets within vitellogenic oocytes. Affinity purification coupled to tandem mass spectrometry using highly purified VtgC as a bait protein revealed a single specific interacting protein (Y-box binding protein 2a-like [Ybx2a-like] that eluted with suramin buffer and confirmed that VtgC does not bind the ovary vitellogenin receptors (LR8 and Lrp13. Western blotting for LR8 and Lrp13 showed that both receptors were expressed during vitellogenesis with LR8 and Lrp13 expression highest in early- and mid-vitellogenesis, respectively. The VtgAa within the ovary peaked during post-vitellogenesis, while VtgAb peaked during early-vitellogenesis in both white perch and the closely related striped bass (M. saxatilis. The VtgC was steadily accumulated by oocytes beginning during pre-vitellogenesis and continued until post-vitellogenesis and its composition varies widely between striped bass and white perch. In striped bass, the VtgC accounted for 26% of the vitellogenin-derived egg yolk, however in the white perch it comprised only 4%. Striped bass larvae have an extended developmental window and these larvae have yolk stores that may enable them to survive in the absence of food for twice as long as white perch after hatch. Thus, the VtgC may play an integral role in providing nutrients to

A novel electrochemical aptamer-antibody sandwich assay for lysozyme detection.

Science.gov (United States)

Ocaña, Cristina; Hayat, Akhtar; Mishra, Rupesh; Vasilescu, Alina; del Valle, Manel; Marty, Jean-Louis

2015-06-21

In this paper, we have reported a novel electrochemical aptamer-antibody based sandwich biosensor for the detection of lysozyme. In the sensing strategy, an anti-lysozyme aptamer was immobilized onto the carbon electrode surface by covalent binding via diazonium salt chemistry. After incubating with a target protein (lysozyme), a biotinylated antibody was used to complete the sandwich format. The subsequent additions of avidin-alkaline phosphatase as an enzyme label, and a 1-naphthyl phosphate substrate (1-NPP) allowed us to determine the concentration of lysozyme (Lys) via Differential Pulse Voltammetry (DPV) of the generated enzyme reaction product, 1-naphthol. Using this strategy, a wide detection range from 5 fM to 5 nM was obtained for a target lysozyme, with a detection limit of 4.3 fM. The control experiments were carried out by using bovine serum albumin (BSA), cytochrome c and casein. The results showed that the proposed biosensor had good specificity, stability and reproducibility for lysozyme analysis. In addition, the biosensor was applied for detecting lysozyme in spiked wine samples, and very good recovery rates were obtained in the range from 95.2 to 102.0% for lysozyme detection. This implies that the proposed sandwich biosensor is a promising analytical tool for the analysis of lysozyme in real samples.

Cryoprotection properties of salts of organic acids: a case study for a tetragonal crystal of HEW lysozyme.

Science.gov (United States)

Bujacz, Grzegorz; Wrzesniewska, Blanka; Bujacz, Anna

2010-07-01

Currently, the great majority of the data that are used for solving macromolecular structures by X-ray crystallography are collected at cryogenic temperatures. Selection of a suitable cryoprotectant, which ensures crystal stability at low temperatures, is critical for the success of a particular diffraction experiment. The effectiveness of salts of organic acids as potential cryoprotective agents is presented in the following work. Sodium formate, acetate, malonate and citrate were tested, as were sodium potassium tartrate and acetate in the form of potassium and ammonium salts. For each salt investigated, the minimal concentration that was required for successful cryoprotection was determined over the pH range 4.5-9.5. The cryoprotective ability of these organic salts depends upon the number of carboxylic groups; the lowest concentration required for cryoprotection was observed at neutral pH. Case-study experiments conducted using the tetragonal form of hen egg-white lysozyme (HEWL) confirmed that salts of organic acids can successfully act as cryoprotective agents of protein crystals grown from high concentrations of inorganic salts. When crystals are grown from solutions containing a sufficient concentration of organic acid salts no additional cryoprotection is needed as the crystals can safely be frozen directly from the crystallizing buffers.

Physical properties evaluation of roselle extract-egg white mixture under various drying temperatures

Science.gov (United States)

Triyastuti, M. S.; Kumoro, A. C.; Djaeni, M.

2017-03-01

Roselle contains anthocyanin that is potential for food colorant. Occasionally, roselle extract is provided in dry powder prepared under high temperature. In this case, the anthocyanin color degrades due to the intervention of heat. The foammat drying with egg white is a potential method to speed up the drying process as well as minimize color degradation. This research aims to study the physical properties of roselle extract under foam mat drying. As indicators, the powder size and color intensity were observed. The result showed that at high temperatures, roselle powder under foam mat drying has the fine size with porous structure. However, at the higher the drying temperature the color retention decreased.

[Denaturation of egg antigens by cooking].

Science.gov (United States)

Watanabe, Hiroko; Akaboshi, Chie; Sekido, Haruko; Tanaka, Kouki; Tanaka, Kazuko; Shimojo, Naoki

2012-01-01

Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.

Anaphylactic reaction to probiotics. Cow's milk and hen's egg allergens in probiotic compounds.

Science.gov (United States)

Martín-Muñoz, María Flora; Fortuni, Monserrat; Caminoa, Magdalena; Belver, Teresa; Quirce, Santiago; Caballero, Teresa

2012-12-01

Probiotics are used in the treatment of allergic diseases. We investigated the safety of probiotics for subjects with food allergy. Labels of probiotics commercially available in Spain were examined to assess their content of cow's milk or hen's egg. Skin prick tests with these compounds (20 mg/ml) were performed in five children allergic to cow's milk, five children allergic to hen's white egg, and five control subjects non-allergic to food. Three serum pools: I (positive-specific IgE to cow's milk and hen's egg white proteins), II (positive-specific IgE to cow's milk and negative to hen's egg white proteins), and III (negative-specific IgE to cow's milk and positive to hen's egg white proteins) were used to detect cow's milk and hen's egg white allergens in probiotics. ImmunoCAP(®) (Phadia), in-house ELISA, SDS-PAGE immunoblotting, and inhibition studies of these assays were performed. Proteins were quantified by enzyme-immunoassay. Eleven probiotics were studied. No label advertised about egg content, eight labels warned about lactose, lactic acid or cow's milk, one label claimed to be milk-free, and two gave no information. Cow's milk proteins were detected, by at least one lab technique, in 10/11 probiotics, three over 2.5 mg/kg (21, 52, 112 mg/kg). Hen's egg white proteins were detected in 3/11 probiotics, only one had more than 2.5 mg/kg (47 mg/kg). Probiotic compounds may contain hidden allergens of food and may not be safe for subjects with allergy to cow's milk or hen's egg. © 2012 John Wiley & Sons A/S.

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

Science.gov (United States)

Xu, Lilan; Zhao, Yan; Xu, Mingsheng; Yao, Yao; Nie, Xuliang; Du, Huaying

2017-01-01

In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructures of duck eggs were evaluated using conventional physicochemical property determination methods. The results showed that the moisture contents of both the raw and cooked egg whites and egg yolks, the springiness of the raw egg yolks and cooked egg whites exhibited a decreasing trend with the increase in the salting time and salt concentration. The salt content, oil exudation and the hardness of the raw egg yolks showed a constantly increasing trend. Viscosity of the raw egg whites showed an overall trend in which it first deceased and then increased and decreased again, which was similar to the trend of the hardness of the cooked egg whites and egg yolks. As the salting proceeded, the pH value of the raw and cooked egg whites declined remarkably and then declined slowly, whereas the pH of the raw and cooked egg yolks did not show any noticeable changes. The effect of salting on the pH value varied significantly with the salt concentration in the brine solution. Scanning electron microscopy (SEM) revealed that salted yolks consist of spherical granules and embedded flattened porosities. It was concluded that the treatment of salt induces solidification of yolk, accompanied with higher oil exudation and the development of a gritty texture. Different salt concentrations show certain differences. PMID:28797071

An improved 96-well turbidity assay for T4 lysozyme activity.

Science.gov (United States)

Toro, Tasha B; Nguyen, Thao P; Watt, Terry J

2015-01-01

T4 lysozyme (T4L) is an important model system for investigating the relationship between protein structure and function. Despite being extensively studied, a reliable, quantitative activity assay for T4L has not been developed. Here, we present an improved T4L turbidity assay as well as an affinity-based T4L expression and purification protocol. This assay is designed for 96-well format and utilizes conditions amenable for both T4L and other lysozymes. This protocol enables easy, efficient, and quantitative characterization of T4L variants and allows comparison between different lysozymes. Our method: •Is applicable for all lysozymes, with enhanced sensitivity for T4 lysozyme compared to other 96-well plate turbidity assays;•Utilizes standardized conditions for comparing T4 lysozyme variants and other lysozymes; and•Incorporates a simplified expression and purification protocol for T4 lysozyme.

Hierarchical Conformational Analysis of Native Lysozyme Based on Sub-Millisecond Molecular Dynamics Simulations.

Directory of Open Access Journals (Sweden)

Kai Wang

Full Text Available Hierarchical organization of free energy landscape (FEL for native globular proteins has been widely accepted by the biophysics community. However, FEL of native proteins is usually projected onto one or a few dimensions. Here we generated collectively 0.2 milli-second molecular dynamics simulation trajectories in explicit solvent for hen egg white lysozyme (HEWL, and carried out detailed conformational analysis based on backbone torsional degrees of freedom (DOF. Our results demonstrated that at micro-second and coarser temporal resolutions, FEL of HEWL exhibits hub-like topology with crystal structures occupying the dominant structural ensemble that serves as the hub of conformational transitions. However, at 100 ns and finer temporal resolutions, conformational substates of HEWL exhibit network-like topology, crystal structures are associated with kinetic traps that are important but not dominant ensembles. Backbone torsional state transitions on time scales ranging from nanoseconds to beyond microseconds were found to be associated with various types of molecular interactions. Even at nanoseconds temporal resolution, the number of conformational substates that are of statistical significance is quite limited. These observations suggest that detailed analysis of conformational substates at multiple temporal resolutions is both important and feasible. Transition state ensembles among various conformational substates at microsecond temporal resolution were observed to be considerably disordered. Life times of these transition state ensembles are found to be nearly independent of the time scales of the participating torsional DOFs.

Modulation of the adsorption properties at air-water interfaces of complexes of egg white ovalbumin with pectin by the dielectric constant

NARCIS (Netherlands)

Kudryashova, E.V.; Jongh, H.H.J.de

2008-01-01

The possibility of modulating the mesoscopic properties of food colloidal systems by the dielectric constant is studied by determining the impact of small amounts of ethanol (10%) on the adsorption of egg white ovalbumin onto the air-water interface in the absence and presence of pectin. The

EGG QUALITY OF CREOLE HENS REARED IN THE BACKYARD

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Aureliano Juárez-Caratachea

2009-09-01

Full Text Available The egg quality from Creole backyard hens was determined by collecting samples from 11 municipalities from the central area of Michoacan State, Mexico. It was measured: egg weight (EW, longitude diameter (LD of the egg, transversal diameter (TD of the egg, shell weight (SW, shell thickness (ST, shell index (SI, white diameter (WD, yolk diameter (YD, white high (WH, yolk high (YH, air chamber high (ACH and Haugh units (HU. The averages obtained were: EW 50.7 g; LD 5.6 cm; TD 4.2 cm; SW 4.5 g.; ST 0.28 mm; SI 8.9 %; WD 10.0 cm; YD 4.5 cm; WH 6.3 mm; YH 1.6 cm; ACH 5.4 mm; HU 73.4, YP 12.1. In conclusion, the eggs of backyard hens were smaller than commercial eggs. However, the internal quality indicators suggested that backyard hen eggs have similar quality to that of commercial hens.

The interaction of lysozyme with caffeine, theophylline and theobromine in solution.

Science.gov (United States)

Zhang, Hong-Mei; Tang, Bo-Ping; Wang, Yan-Qing

2010-10-01

The interactions of lysozyme with caffeine (Caf), theophylline (Tph) and theobromine (Tbr) were investigated using UV-Vis absorption, fluorescence, synchronous fluorescence, and three-dimensional fluorescence spectra techniques. The results revealed that Caf (Tph or Tbr) caused the fluorescence quenching of lysozyme by the formation of Caf (Tph or Tbr)-lysozyme complex. The binding constants (K(A)) and thermodynamic parameters (ΔG°, ΔH°, ΔS°) at two different temperatures, the binding locality, and the binding power were obtained. The results showed that the process of binding Caf (Tph or Tbr) to lysozyme was a spontaneous molecular interaction procedure and the hydrophobic and electrostatic interactions play a major role in stabilizing the complex; The distance r between donor (lysozyme) and acceptor (Caf, Tph or Tbr) was obtained according to fluorescence resonance energy transfer. The effect of Caf (Tph or Tbr) on the conformation of lysozyme was analyzed using synchronous fluorescence and three-dimensional fluorescence spectra techniques. The results showed that the binding of Caf (Tph or Tbr) to lysozyme induced some micro-environmental and conformational changes in lysozyme and disturbed the environment of the polypeptide of lysozyme.

Suppressive effects of lysozyme on polyphosphate-mediated vascular inflammatory responses

Energy Technology Data Exchange (ETDEWEB)

Chung, Jiwoo [College of Pharmacy, CMRI, Research Institute of Pharmaceutical Sciences, BK21 Plus KNU Multi-Omics Based Creative Drug Research Team, Kyungpook National University, Daegu 41566 (Korea, Republic of); Ku, Sae-Kwang [Department of Anatomy and Histology, College of Korean Medicine, Daegu Haany University, Gyeongsan 38610 (Korea, Republic of); Lee, Suyeon [College of Pharmacy, CMRI, Research Institute of Pharmaceutical Sciences, BK21 Plus KNU Multi-Omics Based Creative Drug Research Team, Kyungpook National University, Daegu 41566 (Korea, Republic of); Bae, Jong-Sup, E-mail: baejs@knu.ac.kr [College of Pharmacy, CMRI, Research Institute of Pharmaceutical Sciences, BK21 Plus KNU Multi-Omics Based Creative Drug Research Team, Kyungpook National University, Daegu 41566 (Korea, Republic of)

2016-06-10

Lysozyme, found in relatively high concentration in blood, saliva, tears, and milk, protects us from the ever-present danger of bacterial infection. Previous studies have reported proinflammatory responses of endothelial cells to the release of polyphosphate(PolyP). In this study, we examined the anti-inflammatory responses and mechanisms of lysozyme and its effects on PolyP-induced septic activities in human umbilical vein endothelial cells (HUVECs) and mice. The survival rates, septic biomarker levels, behavior of human neutrophils, and vascular permeability were determined in PolyP-activated HUVECs and mice. Lysozyme suppressed the PolyP-mediated vascular barrier permeability, upregulation of inflammatory biomarkers, adhesion/migration of leukocytes, and activation and/or production of nuclear factor-κB, tumor necrosis factor-α, and interleukin-6. Furthermore, lysozyme demonstrated protective effects on PolyP-mediated lethal death and the levels of the related septic biomarkers. Therefore, these results indicated the therapeutic potential of lysozyme on various systemic inflammatory diseases, such as sepsis or septic shock. -- Highlights: •PolyP is shown to be an important mediator of vascular inflammation. •Lysozyme inhibited PolyP-mediated hyperpermeability. •Lysozyme inhibited PolyP-mediated septic response. •Lysozyme reduced PolyP-induced septic mortality.

Suppressive effects of lysozyme on polyphosphate-mediated vascular inflammatory responses

International Nuclear Information System (INIS)

Chung, Jiwoo; Ku, Sae-Kwang; Lee, Suyeon; Bae, Jong-Sup

2016-01-01

Lysozyme, found in relatively high concentration in blood, saliva, tears, and milk, protects us from the ever-present danger of bacterial infection. Previous studies have reported proinflammatory responses of endothelial cells to the release of polyphosphate(PolyP). In this study, we examined the anti-inflammatory responses and mechanisms of lysozyme and its effects on PolyP-induced septic activities in human umbilical vein endothelial cells (HUVECs) and mice. The survival rates, septic biomarker levels, behavior of human neutrophils, and vascular permeability were determined in PolyP-activated HUVECs and mice. Lysozyme suppressed the PolyP-mediated vascular barrier permeability, upregulation of inflammatory biomarkers, adhesion/migration of leukocytes, and activation and/or production of nuclear factor-κB, tumor necrosis factor-α, and interleukin-6. Furthermore, lysozyme demonstrated protective effects on PolyP-mediated lethal death and the levels of the related septic biomarkers. Therefore, these results indicated the therapeutic potential of lysozyme on various systemic inflammatory diseases, such as sepsis or septic shock. -- Highlights: •PolyP is shown to be an important mediator of vascular inflammation. •Lysozyme inhibited PolyP-mediated hyperpermeability. •Lysozyme inhibited PolyP-mediated septic response. •Lysozyme reduced PolyP-induced septic mortality.

Room-temperature X-ray diffraction studies of cisplatin and carboplatin binding to His15 of HEWL after prolonged chemical exposure

NARCIS (Netherlands)

Tanley, S.W.M.; Schreurs, A.M.M.; Kroon-Batenburg, L.M.J.; Helliwell, J.R.

2012-01-01

The anticancer complexes cisplatin and carboplatin are known to bind to both the N and the N" atoms of His15 of hen egg-white lysozyme (HEWL) in the presence of dimethyl sulfoxide (DMSO). However, neither binds in aqueous media after 4 d of crystallization and crystal growth, suggesting that DMSO

MUCOADHESIVE GEL WITH IMMOBILIZED LYSOZYME: PREPARATION AND PROPERTIES

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Dekina S. S.

2015-08-01

Full Text Available The study of non-covalent immobilized lysozyme, as well as physico-chemical and biochemical properties of obtained mucoadhesive gel was the aim of the research. Lysozyme activity was determined by bacteriolytic method (Micrococcus lysodeikticus cells acetone powder was a substrate. Lysozyme immobilization was conducted by the method of entrapment in gel. Enzyme carrier interaction was studied by viscometric, spectrophotometric and spectrofluorimetric methods. Mucoadhesive gel with immobilized lysozyme, possessing antiinflammatory and antimicrobial activities, was prepared. Due to immobilization, protein-polymer complex with the original enzymatic activity was formed. The product is characterized by high mucoadhesive properties, quantitative retaining of protein and bacteriolytic activity, prolonged release of the enzyme, improved biochemical characteristics (extended pH-activity profile, stability in acidic medium and during storage for 2 years, and it is perspective for further studies. The proposed method for lysozyme immobilization in the carboxymethyl cellulose sodium salt gel allows to obtain a stable, highly efficient product, with high adhesive properties for attachment to the mucous membranes, that is promising for use in biomedicine.

Nitrogen-enriched carbon sheets derived from egg white by using expanded perlite template and its high-performance supercapacitors

Science.gov (United States)

Chen, Jiucun; Liu, Yinqin; Li, Wenjun; Xu, Liqun; Yang, Huan; Li, Chang Ming

2015-08-01

Nitrogen-enriched carbon sheets were synthesized using egg white as a unique carbon source and expanded perlite as a novel template. The as-prepared material was further used as an electrode material for supercapacitor applications, demonstrating excellent supercapacitance with a maximum gravimetric specific capacitance of 302 F g-1 at 0.5 A g-1 in a 3-electrode setup for a sample carbonized at 850 °C and activated for 6 h. Moreover, the carbon sheet-based capacitor with 2-symmetric electrodes showed an excellent cycle life (2% loss at 0.1 A g-1 after 10 000 cycles). The excellent performance may be attributed to the combination of the 3D carbon structure and the highly concentrated doped nitrogen component from the natural egg source for superior pseudocapacitance.

New technologies on eggs manufacturing; Innovazione tecnologica nell`industria di lavorazione delle uova

Energy Technology Data Exchange (ETDEWEB)

Pizzichini, M.; Serse, A. [ENEA, Centro Ricerche Casaccia, Rome (Italy). Dip. Innovazione; Marcolini, P.; Erbisti, P. [Soc. Coop. Avicola Lessinia, Pigozzo, Verona (Italy)

1996-10-01

Objective of this paper is innovate the industrial manufacturing process, up grading the white egg commercial value according the following points: - improve the albumen rheological properties (whippability); - concentrate the white eggs without damaging the protein functional properties; - fractionate eggs white proteins to improve the useful application range in the pharmaceutical industry. The albumen chemical-physical properties and the protein separation technologies, based mainly on membrane techniques, are discussed. This paper represents a first technical overview on eggs manufacturing, carried out by ENEA (Italian Agency for New Technologies, Energy and the Environment) and the Avicola Lessinia, with the objective to develop a new production process.

Phase behavior of mixtures of oppositely charged nanoparticles: Heterogeneous Poisson-Boltzmann cell model applied to lysozyme and succinylated lysozyme

NARCIS (Netherlands)

Biesheuvel, P.M.; Lindhoud, S.; Vries, de R.J.; Stuart, M.A.C.

2006-01-01

We study the phase behavior of mixtures of oppositely charged nanoparticles, both theoretically and experimentally. As an experimental model system we consider mixtures of lysozyme and lysozyme that has been chemically modified in such a way that its charge is nearly equal in magnitude but opposite

Expression and prognostic significance of lysozyme in male breast cancer

International Nuclear Information System (INIS)

Serra, Carlos; Baltasar, Aniceto; Medrano, Justo; Vizoso, Francisco; Alonso, Lorena; Rodríguez, Juan C; González, Luis O; Fernández, María; Lamelas, María L; Sánchez, Luis M; García-Muñiz, José L

2002-01-01

Lysozyme, one of the major protein components of human milk that is also synthesized by a significant percentage of breast carcinomas, is associated with lesions that have a favorable outcome in female breast cancer. Here we evaluate the expression and prognostic value of lysozyme in male breast cancer (MBC). Lysozyme expression was examined by immunohistochemical methods in a series of 60 MBC tissue sections and in 15 patients with gynecomastia. Staining was quantified using the HSCORE (histological score) system, which considers both the intensity and the percentage of cells staining at each intensity. Prognostic value of lysozyme was retrospectively evaluated by multivariate analysis taking into account conventional prognostic factors. Lysozyme immunostaining was negative in all cases of gynecomastia. A total of 27 of 60 MBC sections (45%) stained positively for this protein, but there were clear differences among them with regard to the intensity and percentage of stained cells. Statistical analysis showed that lysozyme HSCORE values in relation to age, tumor size, nodal status, histological grade, estrogen receptor status, metastasis and histological type did not increase the statistical significance. Univariate analysis confirmed that both nodal involvement and lysozyme values were significant predictors of short-term relapse-free survival. Multivariate analysis, according to Cox's regression model, also showed that nodal status and lysozyme levels were significant independent indicators of short-term relapse-free survival. Tumor expression of lysozyme is associated with lesions that have an unfavorable outcome in male breast cancer. This milk protein may be a new prognostic factor in patients with breast cancer

Biomimetic mineralization of calcium carbonate/carboxymethylcellulose microspheres for lysozyme immobilization

International Nuclear Information System (INIS)

Lu Zheng; Zhang Juan; Ma Yunzi; Song Siyue; Gu Wei

2012-01-01

Porous calcium carbonate/carboxymethylcellulose (CaCO 3 /CMC) microspheres were prepared by the biomimetic mineralization method for lysozyme immobilization via adsorption. The size and morphology of CaCO 3 /CMC microspheres were characterized by transmitted electron microscopy (TEM) and zeta potential measurement. The lysozyme immobilization was verified by Fourier transform infrared (FTIR) spectroscopy. The effects of pHs and temperatures on lysozyme adsorption were investigated as well. It was revealed that CaCO 3 /CMC microspheres could immobilize lysozyme efficiently via electrostatic interactions and a maximum adsorption capacity of 450 mg/g was achieved at pH 9.2 and 25 °C. Moreover, it was found that the adsorption process fitted well with the Langmuir isothermal model. In addition, UV, fluorescence, and circular dichroism (CD) spectroscopic studies showed that lysozyme maintained its original secondary structure during the adsorption/desorption process. Our study therefore demonstrated that CaCO 3 /CMC microsphere can be used as a cost-effective and efficient support for lysozyme immobilization. - Graphical abstract: CaCO 3 /CMC microsphere was prepared by a facile biomimetic mineralization method and can be used as an efficient and cost-effective support for lysozyme immobilization. Highlights: ► CaCO 3 /CMC microspheres were prepared by the biomimetic mineralization method. ► Lysozyme was efficiently immobilized to CaCO 3 /CMC microspheres via adsorption. ► A maximum adsorption capacity of 450 mg/g was obtained at pH 9.2 and 25 °C. ► The original secondary structure of lysozyme was maintained upon immobilization.

Investigating the Interaction of Fe Nanoparticles with Lysozyme by Biophysical and Molecular Docking Studies.

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Zahra Aghili

Full Text Available Herein, the interaction of hen egg white lysozyme (HEWL with iron nanoparticle (Fe NP was investigated by spectroscopic and docking studies. The zeta potential analysis revealed that addition of Fe NP (6.45±1.03 mV to HEWL (8.57±0.54 mV can cause to greater charge distribution of nanoparticle-protein system (17.33±1.84 mV. In addition, dynamic light scattering (DLS study revealed that addition of Fe NP (92.95±6.11 nm to HEWL (2.68±0.37 nm increases suspension potential of protein/nanoparticle system (51.17±3.19 nm. Fluorescence quenching studies reveled that both static and dynamic quenching mechanism occur and hydrogen bond and van der Waals interaction give rise to protein-NP system. Synchronous fluorescence spectroscopy of HEWL in the presence of Fe NP showed that the emission maximum wavelength of tryptophan (Trp residues undergoes a red-shift. ANS fluorescence data indicated a dramatic exposure of hydrophobic residues to the solvent. The considerable reduction in melting temperature (T(m of HEWL after addition of Fe NP determines an unfavorable interaction system. Furthermore circular dichoroism (CD experiments demonstrated that, the secondary structure of HEWL has not changed with increasing Fe NP concentrations; however, some conformational changes occur in tertiary structure of HEWL. Moreover, protein-ligand docking study confirmed that the Fe NP forms hydrogen bond contacts with HEWL.

Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.

Science.gov (United States)

Kaewmanee, Thammarat; Benjakul, Soottawat; Visessanguan, Wonnop

2011-03-01

Chemical composition, textural properties, and microstructure of cooked duck egg salted by 2 methods (coating and immersing) were determined during 4 wk of salting. As the salting time increased, moisture content increased and salt content decreased for both cooked salted egg white and yolk. Oil exudation of cooked yolk and expressible water content of cooked egg white obtained from both salting methods increased as salting proceeded (P cooking, oil exudation accompanied by the solubilized pigments, especially at the outer layer of yolk, was obtained. At week 3 of salting, egg yolk from coating method had the higher egg exudation than that from immersing method. As the salting times increased, the lower hardness, springiness, gumminess, chewiness, and resilience with higher adhesiveness and cohesiveness were generally found in cooked salted egg white (P cooked yolk increased continuously and reached the maximum at week 2 and 2 to 3 for immersing and coating method (P egg after heating, compared with the fresh counterpart. As visualized by scanning electron microscope, gel of cooked salted egg white was coagulum type with larger voids. Salting methods determined oil exudation in egg yolk and texture profile of egg white gel after cooking; however, those attributes were also governed by the salting time. Salted duck egg can be made by 2 methods (coating and immersing) affecting the characteristic of salted egg white and yolk after cooking. Desirable cooked salted egg having the red yolk with hardness and high oil exudation could be obtained when salting was carried out for 3 and 4 wk for immersing and coating method, respectively.

Reversible aggregation of lysozyme in a biodegradable amphiphilic multiblock copolymer.

Science.gov (United States)

van de Weert, Marco; van Dijkhuizen-Radersma, Riemke; Bezemer, Jeroen M; Hennink, Wim E; Crommelin, Daan J A

2002-07-01

Lysozyme-loaded poly(ethylene glycol terephthalate)-poly(butylene terephthalate) (PEGT/PBT) films were prepared using a water-in-oil emulsification solvent evaporation method. Infrared spectroscopic analysis of the dried films indicated the presence of non-covalent lysozyme aggregates in the polymer matrix. The use of methanol to enhance the drying rate of the films increased the relative amount of aggregates. Surprisingly, quantitative in-vitro release of fully active, non-aggregated lysozyme was observed, indicating that lysozyme forms reversible aggregates during encapsulation in PEGT/PBT films.

HHP treatment of liquid egg at 200-350 MPa

Science.gov (United States)

Tóth, A.; Németh, Cs; Palotás, P.; Surányi, J.; Zeke, I.; Csehi, B.; Castillo, L. A.; Friedrich, L.; Balla, Cs

2017-10-01

High hydrostatic pressure (HHP) treatment of egg proteins partially limits their sensitivity to pressure. According to the literature, at the 450 MPa level, denaturation of some proteins sets in to the extent that sensory and functional characteristics are impacted. This study involved treating liquid egg (egg white, yolk, and melange) at less than the above-mentioned value, after which the microbiological effect was examined. For the study, pressure pouches were filled with 100ml of raw liquid egg per pouch. Then the samples were treated at 200, 250, 300 and 350 MPa. In each case, the level was reached by increasing pressure at a rate of 100 MPa/min. Measurements were taken at the Corvinus University of Budapest, Faculty of Food Science, Dept. of Refrigeration and Livestock Products Technology RESATO FPU 100-2000 equipment. Denaturation was determined with calorimetric (DSC) tests. From our results, it appears that even at 250 MPa pressure treatment, the viable cell count decreases. Further, it can be said that microbe count went down in the egg white samples at 300-350 MPa, below the impact level. Significant denaturation was not detected during our examinations. In summary, we state that the most HHP-sensitive liquid egg type, egg white, can be pressure treated to reduce microbe count at a level less than that which causes denaturation. Microbe reduction was smaller in yolk and melange, so higher pressure values are appropriate for these products.

Penetration and fusion of phospholipid vesicles by lysozyme

International Nuclear Information System (INIS)

Kim, J.; Kim, H.

1989-01-01

The lysozyme-induced fusion of phosphatidylserine/phosphatidylethanolamine vesicles as studied at a wide range of pH is found to correlate well with the binding of this protein to the vesicles. An identical 6000 molecular weight segment of lysozyme at the N-terminal region is found to be protected from tryptic digestion when initially incubated with vesicles at several pH values. Only this segment is labeled by dansyl chloride, which is partitioned into the bilayer. These results suggest the penetration of one segment of lysozyme into the bilayer. Photoactivated labeling of the membrane-penetrating segment of lysozyme with 3-(trifluoromethyl)-3-([ 125 I]iodophenyl)diazirine ([ 125 I]TID) and subsequent identification of the labeled residues by Edman degradation and gamma-ray counting indicate that four amino acids from the N-terminal are located outside the hydrophobic core of the bilayer. Although treatment of the membrane-embedded segment with aminopeptidase failed to cleave any amino acids from the N-terminal, it appears that a loop of lysozyme segment near the N-terminal penetrates into the bilayer at acidic pH. A helical wheel diagram shows that the labeling is done mainly on one surface of the alpha-helix. The penetration kinetics as studied by time-dependent [ 125 I]TID labeling coincide with the fusion kinetics, strongly suggesting that the penetration of the lysozyme segment into the vesicles is the cause of the fusion

Penetration and fusion of phospholipid vesicles by lysozyme

Energy Technology Data Exchange (ETDEWEB)

Kim, J.; Kim, H. (Korea Advanced Institute of Science and Technology, Seoul)

1989-10-01

The lysozyme-induced fusion of phosphatidylserine/phosphatidylethanolamine vesicles as studied at a wide range of pH is found to correlate well with the binding of this protein to the vesicles. An identical 6000 molecular weight segment of lysozyme at the N-terminal region is found to be protected from tryptic digestion when initially incubated with vesicles at several pH values. Only this segment is labeled by dansyl chloride, which is partitioned into the bilayer. These results suggest the penetration of one segment of lysozyme into the bilayer. Photoactivated labeling of the membrane-penetrating segment of lysozyme with 3-(trifluoromethyl)-3-(({sup 125}I)iodophenyl)diazirine (({sup 125}I)TID) and subsequent identification of the labeled residues by Edman degradation and gamma-ray counting indicate that four amino acids from the N-terminal are located outside the hydrophobic core of the bilayer. Although treatment of the membrane-embedded segment with aminopeptidase failed to cleave any amino acids from the N-terminal, it appears that a loop of lysozyme segment near the N-terminal penetrates into the bilayer at acidic pH. A helical wheel diagram shows that the labeling is done mainly on one surface of the alpha-helix. The penetration kinetics as studied by time-dependent ({sup 125}I)TID labeling coincide with the fusion kinetics, strongly suggesting that the penetration of the lysozyme segment into the vesicles is the cause of the fusion.

The Anti-sigma Factor RsiV Is a Bacterial Receptor for Lysozyme: Co-crystal Structure Determination and Demonstration That Binding of Lysozyme to RsiV Is Required for σV Activation.

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Jessica L Hastie

2016-09-01

Full Text Available σ factors provide RNA polymerase with promoter specificity in bacteria. Some σ factors require activation in order to interact with RNA polymerase and transcribe target genes. The Extra-Cytoplasmic Function (ECF σ factor, σV, is encoded by several Gram-positive bacteria and is specifically activated by lysozyme. This activation requires the proteolytic destruction of the anti-σ factor RsiV via a process of regulated intramembrane proteolysis (RIP. In many cases proteases that cleave at site-1 are thought to directly sense a signal and initiate the RIP process. We previously suggested binding of lysozyme to RsiV initiated the proteolytic destruction of RsiV and activation of σV. Here we determined the X-ray crystal structure of the RsiV-lysozyme complex at 2.3 Å which revealed that RsiV and lysozyme make extensive contacts. We constructed RsiV mutants with altered abilities to bind lysozyme. We find that mutants that are unable to bind lysozyme block site-1 cleavage of RsiV and σV activation in response to lysozyme. Taken together these data demonstrate that RsiV is a receptor for lysozyme and binding of RsiV to lysozyme is required for σV activation. In addition, the co-structure revealed that RsiV binds to the lysozyme active site pocket. We provide evidence that in addition to acting as a sensor for the presence of lysozyme, RsiV also inhibits lysozyme activity. Thus we have demonstrated that RsiV is a protein with multiple functions. RsiV inhibits σV activity in the absence of lysozyme, RsiV binds lysozyme triggering σV activation and RsiV inhibits the enzymatic activity of lysozyme.

Reproducing whiteness and enacting kin in the Nordic context of transnational egg donation: Matching donors with cross-border traveller recipients in Finland.

Science.gov (United States)

Homanen, Riikka

2018-04-01

The multimillion-euro fertility industry increasingly tailors its treatments to infertile people who are willing to travel across national borders for treatments inaccessible at home, especially reproductive tissue donor treatments. Finland is the Nordic destination for access to donor eggs, particularly for Swedes and Norwegians hoping for a donor match that will achieve a child of phenotypically plausible biological descent. Finns are seen as Nordic kin, and the inheritability of "Nordicness" is reinforced at clinics. Drawing on ethnographic material from three fertility clinics in Finland during 2015-2017, this article discusses how Nordic relatedness and whiteness are enacted in the practices of matching of donors with recipient parents. The analysis shows a selective and exclusionary rationale to matching built around whiteness: matches between donors with dark skin tone and recipients with fair skin tone are rejected, but a match of a donor with fair skin and recipients with dark skin may be made. Within the context of transnational egg donation, the whiteness or Nordicness of Finns is not questioned as it has been in other historical circumstances. Even the establishment of a state donor register offers a guarantee of kin-ness, especially non-Russian kin-ness. It is concluded that the logics of matching protect the "purity" of whiteness but not browness or blackness, enacting Nordic(kin)ness in ways that are part of broader intra-European histories of racism and post-socialist Othering. Copyright © 2018 Elsevier Ltd. All rights reserved.

Chemical modification of lysine residues in lysozyme may dramatically influence its amyloid fibrillation.

Science.gov (United States)

Morshedi, Dina; Ebrahim-Habibi, Azadeh; Moosavi-Movahedi, Ali Akbar; Nemat-Gorgani, Mohsen

2010-04-01

Studies on the aggregation of mutant proteins have provided new insights into the genetics of amyloid diseases and the role of the net charge of the protein on the rate, extent, and type of aggregate formation. In the present work, hen egg white lysozyme (HEWL) was employed as the model protein. Acetylation and (separately) citraconylation were employed to neutralize the charge on lysine residues. Acetylation of the lysine residues promoted amyloid formation, resulting in more pronounced fibrils and a dramatic decline in the nucleation time. In contrast, citraconylation produced the opposite effect. In both cases, native secondary and tertiary structures appeared to be retained. Studies on the effect of pH on aggregation suggested greater possibilities for amorphous aggregate formation rather than fibrillation at pH values closer to neutrality, in which the protein is known to take up a conformation more similar to its native form. This is in accord with reports in the literature suggesting that formation of amorphous aggregates is more favored under relatively more native conditions. pH 5 provided a critical environment in which a mixture of amorphous and fibrillar structures were observed. Use of Tango and Aggrescan software which describe aggregation tendencies of different parts of a protein structure suggested critical importance of some of the lysine residues in the aggregation process. Results are discussed in terms of the importance of the net charge in control of protein-protein interactions leading to aggregate formation and possible specific roles of lysine residues 96 and 97. Copyright 2009 Elsevier B.V. All rights reserved.

Effects of Purification on the Crystallization of Lysozyme

Science.gov (United States)

Ewing, Felecia L.; Forsythe, Elizabeth L.; Van Der Woerd, Mark; Pusey, Marc L.

1996-01-01

We have additionally purified a commercial lysozyme preparation by cation exchange chromatography, followed by recrystallization. This material is 99.96% pure with respect to macromolecular impurities. At basic pH, the purified lysozyme gave only tetragonal crystals at 20 C. Protein used directly from the bottle, prepared by dialysis against distilled water, or which did not bind to the cation exchange column had considerably altered crystallization behavior. Lysozyme which did not bind to the cation exchange column was subsequently purified by size exclusion chromatography. This material gave predominately bundles of rod-shaped crystals with some small tetragonal crystals at lower pHs. The origin of the bundled rod habit was postulated to be a thermally dependent tetragonal- orthorhombic change in the protein structure. This was subsequently ruled out on the basis of crystallization behavior and growth rate experiments. This suggests that heterogeneous forms of lysozyme may be responsible. These results demonstrate three classes of impurities: (1) small molecules, which may be removed by dialysis; (2) macromolecules, which are removable by chromatographic techniques; and (3) heterogeneous forms of the protein, which can be removed in this case by cation exchange chromatography. Of these, heterogeneous forms of the lysozyme apparently have the greatest affect on its crystallization behavior.

Use of Lysozyme as a Feed Additive on Rumen Fermentation and Methane Emission

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Ashraf A. Biswas

2016-11-01

Full Text Available This study was conducted to determine the effect of lysozyme addition on in vitro rumen fermentation and to identify the lysozyme inclusion rate for abating methane (CH4 production. An in vitro ruminal fermentation technique was done using a commercial concentrate to rice straw ratio of 8:2 as substrate. The following treatments were applied wherein lysozyme was added into 1 mg dry matter substrate at different levels of inclusion: Without lysozyme, 2,000, 4,000, and 8,000 U lysozyme. Results revealed that, lysozyme addition had a significant effect on pH after 24 h of incubation, with the highest pH (p<0.01 observed in 8,000 U lysozyme, followed by the 4,000 U, 2,000 U, and without lysozyme. The highest amounts of acetic acid, propionic acid (p<0.01 and total volatile fatty acid (TVFA (p<0.05 were found in 8,000 U after 24 h of incubation. The CH4 concentration was the lowest in the 8,000 U and the highest in the without lysozyme addition after 24 h of incubation. There was no significant differences in general bacteria, methanogen, or protozoan DNA copy number. So far, addition of lysozyme increased the acetate, propionate, TVFA, and decreased CH4 concentration. These results suggest that lysozyme supplementation may improve in vitro rumen fermentation and reduce CH4 emission.

The table eggs and their quality in small-scale breeding

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Mária Angelovičová

2015-12-01

Full Text Available The purpose this study was to investigate quality of the table eggs, their damage and soiling in various age of the laying hens (47-62 weeks during the second phase of the laying cycle. The object of the research was table eggs, egg white, egg shell, damage and soiling of the egg shell. The eggs were of the final laying hybrid ISA Brown reared in the non-cage system with deep litter and free range at small-scale breeding. In the breeding system with free range at small-scale conditions were secured requirements for laying hens in accordance with welfare principles. The eggs were collected each day at 4:00 pm. Weights of egg and egg shell samples of were measured on scales type KERN 440-35N. A white weight was calculated. Damage and soiling of eggs were investigated under the desk lamp lighting up to 100 W bulb. Statistical evaluation of the results was carried out in the program system SAS. From the existing conclusions of the various scientific and professional published works, it is known that both quality and safety are interrelated. In many works are the risk factors referred together as the quality standards. We found an important fact in assessing the trend of values of the egg shell weight, depending on the age of laying hens. Based on this fact, it can be assumed that the values of egg shell weight were not directly related to egg weight and egg white weight. It follows that the egg shell weight must be assessed comprehensively, and account must be taken of other factors. For the characteristics of the deformed egg shape has been one pc, representing 3.33% of the samples taken for analysis of eggs at 53 weeks of age of the total sampled eggs. In the following 56 weeks of age hens laying eggs there was not a deformed shape. The next subsequent sampling 59 weeks of age laying hens were recorded two pcs of eggs with deformed shape, i.e. 6.67%. At the last sampling of eggs at age 62 weeks, the number of eggs with deformed shape increased to

Complex coacervate core micelles with a lysozyme-modified corona.

Science.gov (United States)

Danial, Maarten; Klok, Harm-Anton; Norde, Willem; Stuart, Martien A Cohen

2007-07-17

This paper describes the preparation, characterization, and enzymatic activity of complex coacervate core micelles (C3Ms) composed of poly(acrylic acid) (PAA) and poly(N-methyl-2-vinyl pyridinium iodide)-b-poly(ethylene oxide) (PQ2VP-PEO) to which the antibacterial enzyme lysozyme is end-attached. C3Ms were prepared by polyelectrolyte complex formation between PAA and mixtures containing different ratios of aldehyde and hydroxyl end-functionalized PQ2VP-PEO. This resulted in the formation of C3Ms containing 0-40% (w/w) of the aldehyde end-functionalized PQ2VP-PEO block copolymer (PQ2VP-PEO-CHO). Chemical conjugation of lysozyme was achieved via reductive amination of the aldehyde groups, which are exposed at the surface of the C3M, with the amine groups present in the side chains of the lysine residues of the protein. Dynamic and static light scattering indicated that the conjugation of lysozyme to C3Ms prepared using 10 and 20% (w/w) PQ2VP-PEO-CHO resulted in the formation of unimicellar particles. Multimicellar aggregates, in contrast, were obtained when lysozyme was conjugated to C3Ms prepared using 30 or 40% (w/w) PQ2VP-PEO-CHO. The enzymatic activity of the unimicellar lysozyme-C3M conjugates toward the hydrolysis of the bacterial substrate Micrococcus lysodeikticus was comparable to that of free lysozyme. For the multimicellar particles, in contrast, significantly reduced enzymatic rates of hydrolysis, altered circular dichroism, and red-shifted tryptophan fluorescence spectra were measured. These results are attributed to the occlusion of lysozyme in the interior of the multimicellar conjugates.

Potential toxicity and affinity of triphenylmethane dye malachite green to lysozyme.

Science.gov (United States)

Ding, Fei; Li, Xiu-Nan; Diao, Jian-Xiong; Sun, Ye; Zhang, Li; Ma, Lin; Yang, Xin-Ling; Zhang, Li; Sun, Ying

2012-04-01

Malachite green is a triphenylmethane dye that is used extensively in many industrial and aquacultural processes, generating environmental concerns and health problems to human being. In this contribution, the complexation between lysozyme and malachite green was verified by means of computer-aided molecular modeling, steady state and time-resolved fluorescence, and circular dichroism (CD) approaches. The precise binding patch of malachite green in lysozyme has been identified from molecular modeling and ANS displacement, Trp-62, Trp-63, and Trp-108 residues of lysozyme were earmarked to possess high-affinity for this dye, the principal forces in the lysozyme-malachite green adduct are hydrophobic and π-π interactions. Steady state fluorescence proclaimed the complex of malachite green with lysozyme yields quenching through static type, which substantiates time-resolved fluorescence measurements that lysozyme-malachite green conjugation formation has an affinity of 10(3)M(-1). Moreover, via molecular modeling and also CD data, we can safely arrive at a conclusion that the polypeptide chain of lysozyme partially destabilized upon complexation with malachite green. The data emerged here will help to further understand the toxicological action of malachite green in human body. Copyright © 2012 Elsevier Inc. All rights reserved.

Developmental toxicity in white leghorn chickens following in ovo exposure to perfluorooctane sulfonate (PFOS)

Science.gov (United States)

Peden-Adams, M. M.; Stuckey, Joyce E.; Gaworecki, K.M.; Berger-Ritchie, J.; Bryant, K.; Jodice, P.G.; Scott, T.R.; Ferrario, J.B.; Guan, B.; Vigo, C.; Boone, J.S.; McGuinn, W.D.; DeWitt, J.C.; Keil, D.E.

2009-01-01

Studies show that perfluorinated compounds cause various toxicological effects; nevertheless, effects on immune function and developmental endpoints have not been addressed at length. This study examined the effects of perfluorooctane sulfonate (PFOS) in white leghorn hatchlings on various developmental, immunological, and clinical health parameters. In addition, serum PFOS concentrations were determined by LC/MS/MS. Embryonic day (ED) 0 eggs were injected with either safflower oil/10% DMSO (control, 0 mg/kg egg wt) or PFOS in safflower oil/10% DMSO at 1, 2.5, or 5 mg/kg egg wt, and the chicks were grown to post-hatch day (PHD) 14. Treatment with PFOS did not affect hatch rate. Following in ovo exposure chicks exhibited increases in spleen mass at all treatment levels, in liver mass at 2.5 and 5 mg/kg egg wt, and in body length (crown-rump length) at the 5 mg/kg treatment. Right wings were shorter in all treatments compared to control. Increases in the frequency of brain asymmetry were evident in all treatment groups. SRBC-specific immunoglobulin (IgM and IgY combined) titers were decreased significantly at all treatment levels, while plasma lysozyme activity was increased at all treatment levels. The PHA skin test response decreased in relation to increasing PFOS dose. Serum concentrations where significant immunological, morphological, and neurological effects were observed at the lowest dose (1 mg/kg egg wt) averaged 154 ng PFOS/g serum. These concentrations fall within environmental ranges reported in blood samples from wild caught avian species; thereby, verifying that the environmental egg concentrations used for the injections do indeed relate to serum levels in hatchlings that are also environmentally relevant. These data indicate that immune alterations and brain asymmetry can occur in birds following in ovo exposure to environmentally relevant concentrations of PFOS and demonstrates the need for further research on the developmental effects of

Exploratory and descriptive study on nutritional characteristics and quality of eggs from Chilean partridge (Nothoprocta perdicaria).

Science.gov (United States)

Arias, José Luis; Matthei, Alberto; Valenzuela, Carolina

2018-01-01

This work aims to contribute more information on tinamou eggs by performing an exploratory and descriptive study of some of their nutritional and quality characteristics. The chemical composition of tinamou egg showed a high protein content in white (85% dry basis) and high lipid concentration in yolk (52% db). The iron (Fe) content in white was higher than hen egg (0.47 mg/100 g) and this could be associated with the observed pinkish color of the white. As in the hen egg, the major fatty acids in tinamou yolk were: oleic (39%), linoleic (23%) and palmitic (20%). The cholesterol content of tinamou was 21.2 mg/g of yolk, and 100 g of whole egg provides 589 mg of cholesterol. As in the hen egg, tinamou egg white showed high levels of lysine, sulfur-containing amino acids, threonine and valine with respect to the recommended allowance for an adult man. All essential amino acids with the exception of histidine cover the adult requirements. The shell inorganic composition of these eggs is calcium carbonate and the morphology was similar to other avian eggs. Tinamou egg is small and elongated, with a dark brown color. The eggshell is thinner and experiences more deformation but less breaking strength than hen eggshell. © 2017 Japanese Society of Animal Science.

Glycosylated chicken ZP2 accumulates in the egg coat of immature oocytes and remains localized to the germinal disc region of mature eggs.

Science.gov (United States)

Nishio, Shunsuke; Kohno, Yoshinori; Iwata, Yuki; Arai, Mayumi; Okumura, Hiroki; Oshima, Kenzi; Nadano, Daita; Matsuda, Tsukasa

2014-11-01

Vertebrate eggs are surrounded by an egg coat, which is a specific extracellular egg matrix consisting of several glycoproteins with a conserved zona pellucida (ZP) domain. Two mammalian egg coat subunits, ZP2 and ZP3, have been suggested to act as sperm receptors. In bird eggs, however, ZP2 has never been identified in the egg coat of mature oocytes and ovulated eggs. Here we report that chicken ZP2 is expressed in immature small follicles and remains as an egg-coat component locally in the germinal disc region of mature eggs. RT-PCR analysis indicated marked expression of the ZP2 and ZP4 genes in the granulosa cells of immature white follicles, whereas the ZP3 and ZPD genes showed marked expression in the cells of maturing yellow follicles. ZP2 was identified in the egg coat isolated from immature follicles as a heavily N-glycosylated glycoprotein of ∼200 kDa, which was enzymatically converted to a 70-kDa deglycosylated form. Immunoblotting and immunohistological analyses showed that ZP2 was localized around the germinal disc region of mature follicles. ZP2 was accumulated in the egg coat of immature white follicles at the earlier stages of oocyte development and became a minor component in the egg coat of maturing yellow follicles, except for the germinal disc region. Localization of ZP2 in the germinal disc region of mature eggs, where sperm bind to the egg coat at high density, suggests some role for ZP2 in the preferential binding and penetration of sperm in the germinal disc region of bird eggs. © 2014 by the Society for the Study of Reproduction, Inc.

The Effect of NaOH Concentration on pH, Egg White Protein Content and Yolk Colour Pidan Egg

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Herly Evanuarini

2017-11-01

Full Text Available The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD using 4 treatments and 4 replications. The treatments were T0 (control, T1 (1.4%, T2 (2.8% and T3 (4.2%. The data were analyzed by Analysis of Variance (ANOVA if there was significantly continued by Duncan’s Multiple Range Test (DMRT. The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05 on albumen protein content, gave highly significant (P<0.01 on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness, a* (redness, b* (yellowness:  26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.

Optimal Definition of Inter-Residual Contact in Globular Proteins Based on Pairwise Interaction Energy Calculations, Its Robustness, and Applications

Czech Academy of Sciences Publication Activity Database

Fačkovec, Boris; Vondrášek, Jiří

2012-01-01

Roč. 116, č. 42 (2012), s. 12651-12660 ISSN 1520-6106 R&D Projects: GA ČR GAP208/10/0725; GA MŠk(CZ) LH11020 Institutional support: RVO:61388963 Keywords : egg-white lysozyme * force-field * 3-dimensional structure * thermophilic proteins * thermal-stability * mutant Subject RIV: CF - Physical ; Theoretical Chemistry Impact factor: 3.607, year: 2012

Metal-chelating active packaging film enhances lysozyme inhibition of Listeria monocytogenes.

Science.gov (United States)

Roman, Maxine J; Decker, Eric A; Goddard, Julie M

2014-07-01

Several studies have demonstrated that metal chelators enhance the antimicrobial activity of lysozyme. This study examined the effect of metal-chelating active packaging film on the antimicrobial activity of lysozyme against Listeria monocytogenes. Polypropylene films were surface modified by photoinitiated graft polymerization of acrylic acid (PP-g-PAA) from the food contact surface of the films to impart chelating activity based on electrostatic interactions. PP-g-PAA exhibited a carboxylic acid density of 113 ± 5.4 nmol cm(-2) and an iron chelating activity of 53.7 ± 9.8 nmol cm(-2). The antimicrobial interaction of lysozyme and PP-g-PAA depended on growth media composition. PP-g-PAA hindered lysozyme activity at low ionic strength (2.48-log increase at 64.4 mM total ionic strength) and enhanced lysozyme activity at moderate ionic strength (5.22-log reduction at 120 mM total ionic strength). These data support the hypothesis that at neutral pH, synergy between carboxylate metal-chelating films (pKa(bulk) 6.45) and lysozyme (pI 11.35) is optimal in solutions of moderate to high ionic strength to minimize undesirable charge interactions, such as lysozyme absorption onto film. These findings suggest that active packaging, which chelates metal ions based on ligand-specific interactions, in contrast to electrostatic interactions, may improve antimicrobial synergy. This work demonstrates the potential application of metal-chelating active packaging films to enhance the antimicrobial activity of membrane-disrupting antimicrobials, such as lysozyme.

Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design.

Science.gov (United States)

Matsuoka, Ryosuke; Usuda, Mika; Masuda, Yasunobu; Kunou, Masaaki; Utsunomiya, Kazunori

2017-05-30

Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels. The study followed a double-blind, parallel-arm design and included 88 adult men with mild hypercholesterolemia (mean ± standard error) serum TC levels, 229 ± 1.6 mg/dL; range, 204-259 mg/dL). The subjects were randomly divided into three groups, which consumed LE containing 4, 6, or 8 g of protein daily for 8 weeks. Blood samples were collected before starting LE consumption (baseline) and at 4 and 8 weeks to measure serum TC and low-density lipoprotein cholesterol (LDL-C) levels. After 8 weeks of consumption, serum TC levels in the 8 g group decreased by 11.0 ± 3.7 mg/dL, a significant decrease compared to baseline (p < 0.05) and a significantly greater decrease than for the 4 g group (3.1 ± 3.4 mg/dL; p < 0.05). Serum LDL-C levels in the 8 g group decreased by 13.7 ± 3.1 mg/dL, again a significant decrease compared with baseline (p < 0.05) and a significantly greater decrease than that for the 4 g group (2.1 ± 2.9 mg/dL; p < 0.05). Consumption of LE for 8 weeks at a daily dose of 8 g of proteins reduced serum TC and LDL-C levels in men with mild hypercholesterolemia, suggesting this may be effective in helping to prevent arteriosclerotic diseases. This clinical trial was retrospectively registered with the Japan Medical Association Center for Clinical Trials, (JMA-IIA00279; registered on 13/03/2017; https://dbcentre3.jmacct.med.or.jp/JMACTR/App/JMACTRE02_04/JMACTRE02_04.aspx?kbn=3&seqno=6530 ).

Noncovalent PEGylation: different effects of dansyl-, L-tryptophan-, phenylbutylamino-, benzyl- and cholesteryl-PEGs on the aggregation of salmon calcitonin and lysozyme.

Science.gov (United States)

Mueller, Claudia; Capelle, Martinus A H; Seyrek, Emek; Martel, Sophie; Carrupt, Pierre-Alain; Arvinte, Tudor; Borchard, Gerrit

2012-06-01

Protein aggregation is a major instability that can occur during all stages of protein drug production and development. Protein aggregates may compromise the safety and efficacy of the final protein formulation. In this paper, various new excipients [phenylbutylamino-, benzyl-, and cholesteryl-polyethylene glycols (PEGs)] and their use for the reduction of aggregation of salmon calcitonin (sCT) and hen egg-white lysozyme (HEWL) by noncovalent PEGylation are presented. The ability to suppress aggregation of sCT in various buffer systems at a 1:1 molar ratio was assessed by following changes in protein conformation and aggregation state over time. The results are compared with that of dansyl- and L-tryptophan (Trp)-PEGs described in earlier publications. Furthermore, the influence of the different PEG-based excipients on the aggregation of HEWL was measured. HEWL aggregation was completely suppressed in the presence of cholesteryl-PEGs (2 and 5 kDa), whereas deterioration was observed using benzyl-methoxy polyethylene glycols (mPEGs; 2 and 5 kDa). Phenylbutylamino- and Trp-mPEG (2 kDa), as well as dansyl-PEGs of different molecular weight prolonged the lag phase of aggregation and reduced the aggregation velocity of HEWL. Copyright © 2012 Wiley Periodicals, Inc.

Evaluation of pepper spent as an egg yolk colouring agent in the ...

African Journals Online (AJOL)

Evaluation of pepper spent as an egg yolk colouring agent in the diet of white leghorn layers. ... Evaluation was based on egg yolk colour intensity measured based on Roche colour fan scores, potassium dichromate grades and consumer preference scores on raw, boiled and fried egg samples. Egg production, feed ...

Influences of demographic characteristics, attitudes, and preferences of consumers on table egg consumption in British Columbia, Canada.

Science.gov (United States)

Bejaei, M; Wiseman, K; Cheng, K M

2011-05-01

In addition to regular (white and brown) eggs, alternative types of table eggs (e.g., free-run, free-range, organic) are available in the Canadian market, and their market growth rate has been high during the last decade in British Columbia (BC). The objective of our research was to identify associations between consumers' attitudes, preferences, and demographic characteristics with their consumption of different types of table eggs. An online survey was conducted in June 2009 to gather information from adult BC residents. Sixty-eight percent of the 1,027 randomly selected subjects completed the survey. Our survey indicated that the consumption of cage-free specialty eggs (free-run, free-range, and organic) has strongly increased in BC to 32.9% free-range eggs, 11.93% organic eggs, and 7.6% free-run eggs in 2009 compared with a Print Measurement Bureau consumer survey that showed combined 8% consumption of cage-free specialty eggs in 2007. Results of our survey indicated that, compared with consumers of white regular eggs, consumers of free-range eggs came from smaller households and had a higher education level and income. These consumers indicated that factors of health, nutritional value, environmental issues, and animal welfare were important in egg type selection. Although most consumers rated the specialty eggs as having a higher nutritional value than white regular eggs, price became the most important deciding factor for those consumers who selected white regular eggs. Our findings indicate that increased consumption and increased differentiation exist in the table egg market and this in turn provides support for more research to increase the efficiency of cage-free egg production systems and for better consumer education.

A population-based study of salivary lysozyme concentrations and candidal counts.

Science.gov (United States)

Yeh, C K; Dodds, M W; Zuo, P; Johnson, D A

1997-01-01

The relationship between salivary lysozyme concentration and oral candida load was examined in 595 adults. Unstimulated whole saliva, and citrate-stimulated parotid and submandibular/sublingual saliva were collected from each participant. Candida colony-forming units (c.f.u.) in unstimulated whole saliva were determined. An enzyme-linked immunosorbent assay for lysozyme using commercially available antibodies was developed. This assay showed a linear relation of salivary lysozyme concentrations from 0.5 to 4.0 ng/ml. Significant negative relations were observed between lysozyme concentration and flow rate: r = -0.16 (p candida counts (r = 0.18: p candida in whole saliva revealed that lysozyme concentrations were higher in the high candida (> or = 1000 c.f.u./ml) group than in the zero and moderate candida categories in stimulated parotid saliva (p candida load increases.

Hen genetic strain and extended cold storage influence on physical egg quality from cage-free aviary housing system.

Science.gov (United States)

Jones, D R; Karcher, D M; Regmi, P; Robison, C O; Gast, R K

2018-04-02

In the United States, there is an increase in need for cage-free eggs in retail and food manufacturing sectors. Understanding the impact of cage-free systems and the corresponding management on egg quality is pertinent as the U.S. industry adapts existing housing and builds new cage-free housing structures. A study was conducted comparing 2 brown shell and 2 white shell hen strains housed in a cage-free aviary system. Each set of eggs were placed in cold storage and assessed at 0, 2, 4, 8, and 12 wk. Eggs were collected at 21, 31, 42, and 60 wk of hen age. A full profile of physical quality measurements was conducted on up to 18 intact eggs for each hen strain/egg storage/hen age combination. Egg weight increased approximately 10 g for brown shell and 14 g for white shell eggs as hens aged. Many of the properties monitored were significantly impacted by all 3 main effects (hen strain, egg storage, and hen age) resulting in 3-way interactions. A brown and a white shell strain had stronger shells (44 N; P study also determined volume of shell, total length, maximum width, and percent length at maximum width to more accurately indicate egg shape than shape index. One brown shell strain produced eggs with the most consistent shape characteristics over the hen ages monitored. White shell eggs from the cage-free aviary housing produced the highest whole-egg total solids between 31 to 60 wk of hen age, whereas brown shell eggs resulted in the most consistent level of whole-egg total solids (22-23.5%). The brown and white shell strains in the current study produce cage-free aviary eggs with distinctive physical quality attributes. The outcomes from this study can be utilized by the U.S. egg industry in planning management strategies and market placement of cage-free eggs.

Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics.

Science.gov (United States)

Jovanović, Jelena R; Stefanović, Andrea B; Šekuljica, Nataša Ž; Tanasković, Sonja M Jakovetić; Dojčinović, Marina B; Bugarski, Branko M; Knežević-Jugović, Zorica D

2016-09-28

The impact of ultrasound waves generated by probe-type sonicator and ultrasound cleaning bath on egg white protein susceptibility to hydrolysis by alcalase compared to both thermal pretreatment and conventional enzymatic hydrolysis was quantitatively investigated. A series of hydrolytic reactions was carried out in a stirred tank reactor at different substrate concentrations, enzyme concentrations, and temperatures using untreated, and pretreated egg white proteins (EWPs). The kinetic model based on substrate inhibition and second-order enzyme deactivation successfully predicts the experimental behavior providing an effective tool for comparison and optimization. The ultrasound pretreatments appear to greatly improve the enzymatic hydrolysis of EWPs under different conditions when compare to other methods. The apparent reaction rate constants for proteolysis (k 2 ) are 0.009, 0.011, 0.053, and 0.045 min -1 for untreated EWPs, and those pretreated with heat, probe-type sonicator, and ultrasound cleaning bath technologies, respectively. The ultrasound pretreatment also decreases hydrolysis activation (E a ) and enzyme deactivation (E d ) energy, enthalpy (ΔH), and entropy (ΔS) of activation and for the probe-type sonication this decrease is 61.7%, 61.6%, 63.6%, and 32.2%, respectively, but ultrasound has little change in Gibbs free energy value in the temperature range of 318 to 338 K. The content of sulfhydryl groups and ζ potential show a significant increase (P < 0.05) for both applied ultrasound pretreatments and the reduction of particle size distribution are achieved, providing some evidence that the ultrasound causes EWP structural changes affecting the proteolysis rate. © 2016 Institute of Food Technologists®

Egg white hydrolysate shows insulin mimetic and sensitizing effects in 3T3-F442A pre-adipocytes.

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Forough Jahandideh

Full Text Available Insulin resistance and inflammation in adipose tissue is a key mechanism underlying metabolic syndrome, a growing health problem characterized by diabetes, obesity and hypertension. Previous work from our research group has demonstrated the potential of egg white ovotransferrin derived bioactive peptides against hypertension, oxidative stress and inflammation in vitro and in vivo. Egg white hydrolysate (EWH has also shown anti-hypertensive effects in spontaneously hypertensive rats. Given the interplay among hypertension, inflammation, oxidative stress and metabolic syndrome, the objective of the study was to test the EWH on differentiation, insulin signaling and inflammatory responses in 3T3-F442A pre-adipocytes. Our study suggested that EWH could promote adipocyte differentiation as shown by increased lipid accumulation, increased release of adiponectin and upregulation of peroxisome proliferator associated receptor gamma (PPARγ and CCAAT/ enhancer binding protein alpha (C/EBP-α. In addition to enhanced insulin effects on the upregulation of protein kinase B/Akt phosphorylation, EWH treatment increased extracellular signal regulated kinase 1/2 (ERK1/2 phosphorylation to a level similar to that of insulin, indicating insulin sensitizing and mimetic properties of the EWH. EWH further attenuated cytokine induced inflammatory marker; cyclooxygenase -2 (COX-2 by 48.78%, possibly through the AP-1 pathway by down regulating c-Jun phosphorylation in adipocytes. Given the critical role of adipose in the pathogenesis of insulin resistance and metabolic syndrome, EWH may have potential applications in the prevention and management of metabolic syndrome and its complications.

Molecular dynamics simulations of lysozyme in water/sugar solutions

Energy Technology Data Exchange (ETDEWEB)

Lerbret, A. [Department of Food Science, Cornell University, 101 Stocking Hall, Ithaca, NY 14853 (United States); Affouard, F. [Laboratoire de Dynamique et Structure des Materiaux Moleculaires, UMR CNRS 8024, Universite Lille I, 59655 Villeneuve d' Ascq Cedex (France)], E-mail: frederic.affouard@univ-lille1.fr; Bordat, P. [Laboratoire de Chimie Theorique et de Physico-Chimie Moleculaire, UMR 5624, Universite de Pau et des Pays de l' Adour, 64000 Pau (France); Hedoux, A.; Guinet, Y.; Descamps, M. [Laboratoire de Dynamique et Structure des Materiaux Moleculaires, UMR CNRS 8024, Universite Lille I, 59655 Villeneuve d' Ascq Cedex (France)

2008-04-18

Structural and dynamical properties of the solvent at the protein/solvent interface have been investigated by molecular dynamics simulations of lysozyme in trehalose, maltose and sucrose solutions. Results are discussed in the framework of the bioprotection phenomena. The analysis of the relative concentration of water oxygen atoms around lysozyme suggests that lysozyme is preferentially hydrated. When comparing the three sugars, trehalose is seen more excluded than maltose and sucrose. The preferential exclusion of sugars from the protein surface induces some differences in the behavior of trehalose and maltose, particularly at 50 and 60 wt% concentrations, that are not observed experimentally in binary sugar/mixtures. The dynamical slowing down of the solvent is suggested to mainly arise from the homogeneity of the water/sugar matrices controlled by the percolation of the sugar hydrogen bonds networks. Furthermore, lysozyme strongly increases relaxation times of solvent molecules at the protein/solvent interface.

Interaction of anthraquinone dyes with lysozyme: Evidences from spectroscopic and docking studies

International Nuclear Information System (INIS)

Paramaguru, G.; Kathiravan, A.; Selvaraj, S.; Venuvanalingam, P.; Renganathan, R.

2010-01-01

The interaction between lysozyme and anthraquinone dyes such as Alizarin Red S, Acid blue 129 and Uniblue was studied using steady state, time resolved fluorescence measurements and docking studies. Addition of anthraquinone dyes effectively quenched the intrinsic fluorescence of lysozyme. Fluorescence quenching of lysozyme by dyes has revealed the formation of complex. The number of binding sites (n) and binding constant (K) for all the three dyes was calculated by relevant fluorescence quenching data. Based on Foerster's non-radiative energy transfer theory, distance (r 0 ) between the donor (lysozyme) and acceptor (dyes) as well as the critical energy transfer distance (R 0 ) has also been calculated. The interaction between dyes and lysozyme occurs through static quenching mechanism as confirmed by time resolved spectroscopy. The conformational change of lysozyme has been analyzed using synchronous fluorescence measurement. Finally, docking studies revealed that specific interactions were observed with the residue of Trp 62.

ABCC-JNIH adult health study: Hiroshima. Serum lysozyme determinations, April-June 1961

Energy Technology Data Exchange (ETDEWEB)

Finch, S C; Lamphere, J P; Jablon, S

1961-01-01

Serum lysozyme levels were determined on 670 consecutive subjects seen for regularly scheduled clinic examinations of the Adult Health Study in Hiroshima. Serum lysozyme levels were found to vary significantly with the absolute peripheral granulocyte count, age, sex, and month of study. A high level of correlation also was noted between serum lysozyme and diabetes mellitus. This was at least in part attributable to greater average age in patients with diabetes. A suggestive relationship was established between serum lysozyme levels, respiratory diseases, and tuberculosis. These changes are believed to reflect active inflammation with excessive destruction of granulocytes and parenchymal tissues in those patients with the more acute processes. No relationship was found between serum lysozyme and previous exposure to ionizing radiation. These studies indicate that the serum lysozyme level may be useful in the study of the kinetics of leukopoiesis, the aging process, and in the detection of subtle inflammatory processes.

Influence of lysozyme complexation with purified Aldrich humic acid on lysozyme activity

NARCIS (Netherlands)

Li, Y.; Tan, W.F.; Wang, M.X.; Liu, F.; Weng, L.P.; Norde, W.; Koopal, L.K.

2012-01-01

Humic acid is an important component of dissolved organic matter and in two previous papers it has been shown that purified Aldrich humic acid (PAHA) forms strong complexes with the oppositely charged protein lysozyme (LSZ). The complexation and aggregation of enzymes with humic acids may lead to

Growth and optical microscopy observation of the lysozyme crystals

OpenAIRE

R.Vlokh; L.Marsel; I.Teslyuk; O.G.Vlokh

2001-01-01

The little single lysozyme crystals in the capillary after 15 days of growth process with average size 0.1´0.1´0.16mm3 were obtained. It was shown that lysozyme crystals are optically anisotropical and birefringence along a axis is Dn=(2.2±0.5)´10-3 in visible spectrum region. From the measurements of crystallographic angles follows that on the {001} faces angles equal a=81o, b=99o. On the sexangle faces angles equal e=100o, f=140o and g=120o. On the base of obtained results the lysozyme crys...

Computational study of aggregation mechanism in human lysozyme[D67H].

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Dharmeshkumar Patel

Full Text Available Aggregation of proteins is an undesired phenomena that affects both human health and bioengineered products such as therapeutic proteins. Finding preventative measures could be facilitated by a molecular-level understanding of dimer formation, which is the first step in aggregation. Here we present a molecular dynamics (MD study of dimer formation propensity in human lysozyme and its D67H variant. Because the latter protein aggregates while the former does not, they offer an ideal system for testing the feasibility of the proposed MD approach which comprises three stages: i partially unfolded conformers involved in dimer formation are generated via high-temperature MD simulations, ii potential dimer structures are searched using docking and refined with MD, iii free energy calculations are performed to find the most stable dimer structure. Our results provide a detailed explanation for how a single mutation (D67H turns human lysozyme from non-aggregating to an aggregating protein. Conversely, the proposed method can be used to identify the residues causing aggregation in a protein, which can be mutated to prevent it.

Lysozyme-immobilized electrospun PAMA/PVA and PSSA-MA/PVA ion-exchange nanofiber for wound healing.

Science.gov (United States)

Tonglairoum, Prasopchai; Ngawhirunpat, Tanasait; Rojanarata, Theerasak; Opanasopit, Praneet

2014-08-27

Abstract This research was aimed to develop the lysozyme immobilized ion-exchange nanofiber mats for wound healing. To promote the healing process, the PSSA-MA/PVA and PAMA ion-exchange nanofiber mats were fabricated to mimic the extracellular matrix structure using electrospinning process followed by thermally crosslinked. Lysozyme was immobilized on the ion-exchane nanofibers by an adsorption method. The ion-exchange nanofibers were investigated using SEM, FTIR and XRPD. Moreover, the lysozyme-immobilized ion-exchange nanofibers were further investigated for lysozyme content and activity, lysozyme release and wound healing activity. The fiber diameters of the mats were in the nanometer range. Lysozyme was gradually absorbed into the PSSA-MA/PVA nanofiber with higher extend than that is absorbed on the PAMA/PVA nanofiber and exhibited higher activity than lysozyme-immobilized PAMA/PVA nanofiber. The total contents of lysozyme on the PSSA-MA/PVA and PAMA/PVA nanofiber were 648 and 166 µg/g, respectively. FTIR and lysozyme activity results confirmed the presence of lysozyme on the nanofiber mats. The lysozyme was released from the PSSA-MA/PVA and PAMA/PVA nanofiber in the same manner. The lysozyme-immobilized PSSA-MA/PVA nanofiber mats and lysozyme-immobilized PAMA/PVA nanofiber mats exhibited significantly faster healing rate than gauze and similar to the commercial antibacterial gauze dressing. These results suggest that these nanofiber mats could provide the promising candidate for wound healing application.

Sanitation Of Fresh Chicken Eggs By Ionizing Radiation And Its Effect On Their Physicochemical And Functional Properties

International Nuclear Information System (INIS)

Farag, M.D.H.; Abdul Azeem, A.M.; Eissa, F.I.; Mohamed, F.A.; Nasef, S.A.

2012-01-01

The objective of the present study was to investigate the effect of gamma irradiation on pathogens, quality and functional properties of shell eggs. Using intact fresh white and brown L.S.L shell eggs inoculated with 109 colony forming units (cfu) of Salmonella enteritidis (SE) and Salmonella typhimurium, the effect of three doses 2, 4 and 6 kGy of gamma irradiation on bacteriologic population and physical characteristics (Haugh units, yolk colour and yolk index), proximate composition (moisture, crude protein, crude fat and ash), amino acids content, ,physicochemical properties (foaming ability, foaming stability and water holding capacity), the rheological change (viscosity), ph, protein solubility, carotenoids and lipid oxidation of the eggs were determined. The results revealed that at 2 kGy, the number of SE and S. typhimurium were reduced to non-detectable levels. The internal quality as freshness of eggs as measured by albumen height and the number of Haugh units as well as yolk colour and yolk index were all significantly reduced with increasing the irradiation doses. Non-significant changes were found after irradiation in egg white or yolk in the chemical composition (moisture, crude protein, crude fat and ash). Amino acids when irradiated at dose 2 kGy caused non-significant changes in their levels, but it caused significant decrease in total essential and non-essential amino acids with increasing irradiation dose at 4 and 6 kGy.After irradiation, the foaming ability and foaming capacity were increased while water holding capacity and viscosity were decreased with increasing radiation doses. The ph of the egg white and yolk was increased with increasing the radiation dose. The protein solubility was decreased significantly in egg white and yolk with increasing radiation dose. Carotenoids of egg yolk were decreased with increasing doses of irradiation while lipid oxidation was increased with increasing radiation dose. Based on the obtained results, it

Interaction of anthraquinone dyes with lysozyme: Evidences from spectroscopic and docking studies

Energy Technology Data Exchange (ETDEWEB)

Paramaguru, G.; Kathiravan, A.; Selvaraj, S.; Venuvanalingam, P. [School of Chemistry, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu (India); Renganathan, R., E-mail: rrengas@gmail.com [School of Chemistry, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu (India)

2010-03-15

The interaction between lysozyme and anthraquinone dyes such as Alizarin Red S, Acid blue 129 and Uniblue was studied using steady state, time resolved fluorescence measurements and docking studies. Addition of anthraquinone dyes effectively quenched the intrinsic fluorescence of lysozyme. Fluorescence quenching of lysozyme by dyes has revealed the formation of complex. The number of binding sites (n) and binding constant (K) for all the three dyes was calculated by relevant fluorescence quenching data. Based on Foerster's non-radiative energy transfer theory, distance (r{sub 0}) between the donor (lysozyme) and acceptor (dyes) as well as the critical energy transfer distance (R{sub 0}) has also been calculated. The interaction between dyes and lysozyme occurs through static quenching mechanism as confirmed by time resolved spectroscopy. The conformational change of lysozyme has been analyzed using synchronous fluorescence measurement. Finally, docking studies revealed that specific interactions were observed with the residue of Trp 62.

Antimicrobial activity of lysozyme with special relevance to milk

African Journals Online (AJOL)

STORAGESEVER

2008-12-29

Dec 29, 2008 ... Lysozyme is among the minor milk proteins that has attracted increased .... while there is a general agreement that surface attachment polymers and ..... and form aggregates as a result of electrostatic and hydrophobic ...... conformational changes and antimicrobial activity of lysozyme upon reduction of its ...

The direct piezoelectric effect in the globular protein lysozyme

Science.gov (United States)

Stapleton, A.; Noor, M. R.; Sweeney, J.; Casey, V.; Kholkin, A. L.; Silien, C.; Gandhi, A. A.; Soulimane, T.; Tofail, S. A. M.

2017-10-01

Here, we present experimental evidence of the direct piezoelectric effect in the globular protein, lysozyme. Piezoelectric materials are employed in many actuating and sensing applications because they can convert mechanical energy into electrical energy and vice versa. Although originally studied in inorganic materials, several biological materials including amino acids and bone, also exhibit piezoelectricity. The exact mechanisms supporting biological piezoelectricity are not known, nor is it known whether biological piezoelectricity conforms strictly to the criteria of classical piezoelectricity. The observation of piezoelectricity in protein crystals presented here links biological piezoelectricity with the classical theory of piezoelectricity. We quantify the direct piezoelectric effect in monoclinic and tetragonal aggregate films of lysozyme using conventional techniques based on the Berlincourt Method. The largest piezoelectric effect measured in a crystalline aggregate film of lysozyme was approximately 6.5 pC N-1. These findings raise fundamental questions as to the possible physiological significance of piezoelectricity in lysozyme and the potential for technical applications.

Dielectric and gravimetric studies of water binding to lysozyme

International Nuclear Information System (INIS)

Bone, S.

1996-01-01

Time domain dielectric spectroscopy and hydration isotherm measurements as a function of temperature have been applied to hydrated lysozyme powder. Two dielectric dispersions were identified, the first centred at approximately 8 MHz and a second above 1 GHz. The higher dispersion is considered to be the result of rotational relaxation of water molecules bound to the enzyme. In this case the results indicate the existence of a population of 32 water molecules per lysozyme molecule which are irrotationally bound to the lysozyme structure. A larger population of water molecules is relatively free to respond to the electric field and exhibits a dipole moment close to that of vapour phase water molecules. Multi-temperature hydration isotherm measurements are used to calculate enthalpies and entropies associated with the binding of water to lysozyme. Discontinuities both in dielectric and in thermodynamic characteristics in the range 10-14% hydration are interpreted as a re-ordering of the water structure on the enzyme surface

Antimicrobial activity of lysozyme with special relevance to milk ...

African Journals Online (AJOL)

This review discusses the antimicrobial activity of lysozyme with special emphasis on milk's lysozyme, and attempts to shed some light on the recent advances elucidating the mechanism of its antimicrobial activity against sensitive microorganisms as well as the means used by some bacteria to resist such an activity.

The evolution of egg colour and patterning in birds.

Science.gov (United States)

Kilner, R M

2006-08-01

Avian eggs differ so much in their colour and patterning from species to species that any attempt to account for this diversity might initially seem doomed to failure. Here I present a critical review of the literature which, when combined with the results of some comparative analyses, suggests that just a few selective agents can explain much of the variation in egg appearance. Ancestrally, bird eggs were probably white and immaculate. Ancient diversification in nest location, and hence in the clutch's vulnerability to attack by predators, can explain basic differences between bird families in egg appearance. The ancestral white egg has been retained by species whose nests are safe from attack by predators, while those that have moved to a more vulnerable nest site are now more likely to lay brown eggs, covered in speckles, just as Wallace hypothesized more than a century ago. Even blue eggs might be cryptic in a subset of nests built in vegetation. It is possible that some species have subsequently turned these ancient adaptations to new functions, for example to signal female quality, to protect eggs from damaging solar radiation, or to add structural strength to shells when calcium is in short supply. The threat of predation, together with the use of varying nest sites, appears to have increased the diversity of egg colouring seen among species within families, and among clutches within species. Brood parasites and their hosts have probably secondarily influenced the diversity of egg appearance. Each drives the evolution of the other's egg colour and patterning, as hosts attempt to avoid exploitation by rejecting odd-looking eggs from their nests, and parasites attempt to outwit their hosts by laying eggs that will escape detection. This co-evolutionary arms race has increased variation in egg appearance both within and between species, in parasites and in hosts, sometimes resulting in the evolution of egg colour polymorphisms. It has also reduced variation in

Structural, magnetic and electrical characterization of Mg–Ni nano-crystalline ferrites prepared through egg-white precursor

Energy Technology Data Exchange (ETDEWEB)

Gabal, M.A., E-mail: mgabalabdonada@yahoo.com [Chemistry Department, Faculty of Science, King Abdulaziz University, Jeddah (Saudi Arabia); Al Angari, Y.M. [Chemistry Department, Faculty of Science, King Abdulaziz University, Jeddah (Saudi Arabia); Zaki, H.M. [Chemistry Department, Faculty of Science, King Abdulaziz University, Jeddah (Saudi Arabia); Physics Department, Faculty of Science, Zagazig University, Zagazig (Egypt)

2014-08-01

Soft Ni–Mg nano-crystalline ferrites with the general formula Ni{sub 1−x}Mg{sub x}Fe{sub 2}O{sub 4} (0≤x≤1) were synthesized through egg-white method. The precursor decomposition was followed by thermal analysis techniques. The obtained ferrites were characterized by X-ray diffraction, Fourier transform infrared and transmission electron microscopy measurements. X-ray diffraction showed the cubic spinel structure with crystallite size variation within the range 20–45 nm. The different structural data obtained were discussed in the view of ionic radii of the entire ions and their distribution within the lattice. The appropriate suggested cation distribution was then confirmed through Fourier transform infrared as well as electrical and magnetic properties measurements. Transmission electron microscopy exhibited a nano-crystal aggregation phenomenon. The observed size of the spherical particles agrees well with that obtained by X-ray diffraction. Hysteresis loop measurements revealed dilution in the obtained magnetic parameters by Mg-substitution due to the preferential occupancy of Mg{sup 2+} ions by the octahedral sites. Ac-electrical conductivity as a function of temperature and frequency exhibited a semi-conducting behavior with conductivity decreases by increasing Mg-content. The change in the slope of the curve indicates the changing in the conduction mechanism from electron hopping to polaron mechanism by increasing temperature. The obtained structural, electrical and magnetic properties were explained based on the cation distribution among tetrahedral and octahedral sites. - Highlights: • Ni–Mg nano-crystalline ferrites were synthesized through egg-white method. • An appropriate cation distribution was suggested. • Conductivity revealed a change in conduction mechanism by increasing temperature. • The effect of Mg-substitution on different properties was studied.

An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide-Calcium Complex.

Science.gov (United States)

Sun, Na; Jin, Ziqi; Li, Dongmei; Yin, Hongjie; Lin, Songyi

2017-11-08

The binding mode between the pentapeptide (DHTKE) from egg white hydrolysates and calcium ions was elucidated upon its structural and thermodynamics characteristics. The present study demonstrated that the DHTKE peptide could spontaneously bind calcium with a 1:1 stoichiometry, and that the calcium-binding site corresponded to the carboxyl oxygen, amino nitrogen, and imidazole nitrogen atoms of the DHTKE peptide. Moreover, the effect of the DHTKE-calcium complex on improving the calcium absorption was investigated in vitro using Caco-2 cells. Results showed that the DHTKE-calcium complex could facilitate the calcium influx into the cytosol and further improve calcium absorption across Caco-2 cell monolayers by more than 7 times when compared to calcium-free control. This study facilitates the understanding about the binding mechanism between peptides and calcium ions as well as suggests a potential application of egg white peptides as nutraceuticals to improve calcium absorption.

Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs.

Science.gov (United States)

Zhao, Yan; Luo, Xuying; Li, Jianke; Xu, Mingsheng; Tu, Yonggang

2015-09-01

During the pickling process, strong alkali causes significant lysinoalanine (LAL) formation in preserved eggs, which may reduce the nutritional value of the proteins and result in a potential hazard to human health. In this study, the impacts of the alkali treatment conditions on the production of LAL in preserved eggs were investigated. Preserved eggs were prepared using different times and temperatures, and alkali-pickling solutions with different types and concentrations of alkali and metal salts, and the corresponding LAL contents were measured. The results showed the following: during the pickling period of the preserved egg, the content of LAL in the egg white first rapidly increased and then slowly increased; the content of LAL in the egg yolk continued to increase significantly. During the aging period, the levels of LAL in both egg white and egg yolk slowly increased. The amounts of LAL in the preserved eggs were not significantly different at temperatures between 20 and 25ºC. At higher pickling temperatures, the LAL content in the preserved eggs increased. With the increase of alkali concentration in the alkali-pickling solution, the LAL content in the egg white and egg yolk showed an overall trend of an initial increase followed by a slight decrease. The content of LAL produced in preserved eggs treated with KOH was lower than in those treated with NaOH. NaCl and KCl produced no significant effects on the production of LAL in the preserved eggs. With increasing amounts of heavy metal salts, the LAL content in the preserved eggs first decreased and then increased. The LAL content generated in the CuSO4 group was lower than that in either the ZnSO4 or PbO groups. © 2015 Poultry Science Association Inc.

Multicomponent T2 relaxation studies of the avian egg.

Science.gov (United States)

Mitsouras, Dimitris; Mulkern, Robert V; Maier, Stephan E

2016-05-01

To investigate the tissue-like multiexponential T2 signal decays in avian eggs. Transverse relaxation studies of raw, soft-boiled and hard-boiled eggs were performed at 3 Tesla using a three-dimensional Carr-Purcell-Meiboom-Gill imaging sequence. Signal decays over a TE range of 11 to 354 ms were fitted assuming single- and multicomponent signal decays with up to three separately decaying components. Fat saturation was used to facilitate spectral assignment of observed decay components. Egg white, yolk and the centrally located latebra all demonstrate nonmonoexponential T2 decays. Specifically, egg white exhibits two-component decays with intermediate and long T2 times. Meanwhile, yolk and latebra are generally best characterized with triexponential decays, with short, intermediate and very long T2 decay times. Fat saturation revealed that the intermediate component of yolk could be attributed to lipids. Cooking of the egg profoundly altered the decay curves. Avian egg T2 decay curves cover a wide range of decay times. Observed T2 components in yolk and latebra as short as 10 ms, may prove valuable for testing clinical sequences designed to measure short T2 components, such as myelin-associated water in the brain. Thus we propose that the egg can be a versatile and widely available MR transverse relaxation phantom. © 2015 Wiley Periodicals, Inc.

Is it possible to make a diagnosis of raw, heated, and baked egg allergy in children using cutoffs? A systematic review.

Science.gov (United States)

Calvani, Mauro; Arasi, Stefania; Bianchi, Annamaria; Caimmi, Davide; Cuomo, Barbara; Dondi, Arianna; Indirli, Giovanni Cosimo; La Grutta, Stefania; Panetta, Valentina; Verga, Maria Carmen

2015-09-01

The diagnosis of IgE-mediated egg allergy lies both on a compatible clinical history and on the results of skin prick tests (SPTs) and IgEs levels. Both tests have good sensitivity but low specificity. For this reason, oral food challenge (OFC) is the ultimate gold standard for the diagnosis. The aim of this study was to systematically review the literature in order to identify, analyze, and synthesize the predictive value of SPT and specific IgEs both to egg white and to main egg allergens and to review the cutoffs suggested in the literature. A total of 37 articles were included in this systematic review. Studies were grouped according to the degree of cooking of the egg used for OFC, age, and type of allergen used to perform the allergy workup. In children egg allergy seems very likely when SPTs with egg white extract are ≥4 mm or specific IgEs are ≥1.7 kUA /l. In children ≥2 years, OFC could be avoided when SPTs with egg white extract are ≥10 mm or prick by prick with egg white is ≥14 mm or specific IgE is ≥7.3 kUA /l. Likewise, heated egg allergy can be diagnosed if SPTs with egg white extract are >5 and >11 mm in children egg allergy. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Predation in Ground-Nesting Birds: an Experimental Study Using Natural Egg-Color Variation

Directory of Open Access Journals (Sweden)

Aurora M. Castilla

2007-06-01

Full Text Available We tested the hypothesis that cryptically colored eggs would suffer less predation than conspicuous eggs in the ground-nesting red-legged partridge, Alectoris rufa. We used A. rufa as a model species because it has a wide range of natural egg colors, the eggs are widely available from breeding farms, and nests are easily mimicked because they are scrapes containing no vegetation. The study was conducted in the spring of 2001 in forest and fallow fields of central Spain in Castilla La Mancha, Ciudad Real. We used 384 clutches of natural eggs that were white, white spotted, brown, or brown spotted. Within clutches, eggs were consistent in color and size; among clutches, color differences were distributed across habitats. Clutches were checked once after 2 wk of exposure. Cryptic coloration had a survival advantage that was dependent on the local suite of predators. Rodent predation was nonselective with respect to clutch color; however, avian predation was significantly higher for conspicuous clutches. In addition, there was an interaction of landscape and egg color for avian predation. In forest landscapes, the clutches with highest survival were brown spotted, whereas in fallow landscapes, brown and brown spotted clutches had higher survival than white and white potted clutches. Thus, both the predator suite and the landscape had significant effects on the value of cryptic egg coloration. Our study is relevant for conservationists and managers in charge of restocking programs in hunting areas. The release of other partridge species or their hybrids could result in hybridization with wild partridges, potentially leading to nonoptimal clutch pigmentation and reduced survival of the native species. We therefore recommend that local authorities, managers, and conservationists be cautious with the use of alien species and hybrids and release only autochthonous species of partridges within their natural ranges.

Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment

International Nuclear Information System (INIS)

Pinto, P.; Ribeiro, R.; Sousa, L.; Verde, S.C.S. Cabo; Lima, M.G.; Dinis, M.; Santana, A.; Botelho, M.L.

2004-01-01

Alternative technologies must be developed and implemented considering sanitation and preservation of eggs mainly for risk population. Food irradiation is an alternative to free Salmonella spp. and Campylobacter spp. eggs, as a low dose point to a safety assurance. This study presents the correlation between irradiation doses (0.5 kGy up to 5 kGy at dose rate of 1.0 kGy/h) and some of functional and nutritional egg properties. Viscosimetry of non-irradiated and irradiated eggs was evaluated by means of VT550 Haake with an NV sensor and co-axes cylinders. After irradiation at 5 kGy, the yolk colour die (pale yellow) and the white egg was modified to a turbid yellow. The Cross equation was utilized to viscosimetry curves. Based on the assymptotics viscosimetry data indicated that increase of doses corresponds to an increase of the yolk and a decrease of white egg viscosimetry as such a Newton behaviour. Irradiation effects on nutritional properties were evaluated by means of egg protein patterns that were assessed by polyacrylamide gel electrophoresis. Lipids were identified by TLC. Based on results the sanitation dose is lower than the limit dose for the decrease of the main eggs properties

Plant response to butterfly eggs

NARCIS (Netherlands)

Griese, Eddie; Dicke, Marcel; Hilker, Monika; Fatouros, Nina E.

2017-01-01

Plants employ various defences killing the insect attacker in an early stage. Oviposition by cabbage white butterflies (Pieris spp.) on brassicaceous plants, including Brassica nigra, induces a hypersensitive response (HR) - like leaf necrosis promoting desiccation of eggs. To gain a deeper insight

Dirt detection on brown eggs by means of color computer vision.

Science.gov (United States)

Mertens, K; De Ketelaere, B; Kamers, B; Bamelis, F R; Kemps, B J; Verhoelst, E M; De Baerdemaeker, J G; Decuypere, E M

2005-10-01

In the last 20 yr, different methods for detecting defects in eggs were developed. Until now, no satisfying technique existed to sort and quantify dirt on eggshells. The work presented here focuses on the design of an off-line computer vision system to differentiate and quantify the presence of different dirt stains on brown eggs: dark (feces), white (uric acid), blood, and yolk stains. A system that provides uniform light exposure around the egg was designed. In this uniform light, pictures of dirty and clean eggs were taken, stored, and analyzed. The classification was based on a few standard logical operators, allowing for a quick implementation in an online set-up. In an experiment, 100 clean and 100 dirty eggs were used to validate the classification algorithm. The designed vision system showed an accuracy of 99% for the detection of dirt stains. Two percent of the clean eggs had a light-colored eggshell and were subsequently mistaken for showing large white stains. The accuracy of differentiation of the different kinds of dirt stains was 91%. Of the eggs with dark stains, 10.81% were mistaken for having bloodstains, and 33.33% of eggs with bloodstains were mistaken for having dark stains. The developed system is possibly a first step toward an on line dirt evaluation technique for brown eggs.

A study of the interaction between malachite green and lysozyme by steady-state fluorescence.

Science.gov (United States)

Ding, Fei; Liu, Wei; Liu, Feng; Li, Zhi-Yuan; Sun, Ying

2009-09-01

The interaction of a N-methylated diaminotriphenylmethane dye, malachite green, with lysozyme was investigated by fluorescence spectroscopic techniques under physiological conditions. The binding parameters have been evaluated by fluorescence quenching methods. The results revealed that malachite green caused the fluorescence quenching of lysozyme through a static quenching procedure. The thermodynamic parameters like DeltaH and DeltaS were calculated to be -15.33 kJ mol(-1) and 19.47 J mol(-1) K(-1) according to van't Hoff equation, respectively, which proves main interaction between malachite green and lysozyme is hydrophobic forces and hydrogen bond contact. The distance r between donor (lysozyme) and acceptor (malachite green) was obtained to be 3.82 nm according to Frster's theory. The results of synchronous fluorescence, UV/vis and three-dimensional fluorescence spectra showed that binding of malachite green with lysozyme can induce conformational changes in lysozyme. In addition, the effects of common ions on the constants of lysozyme-malachite green complex were also discussed.

Rheological changes in irradiated chicken eggs

Science.gov (United States)

Ferreira, Lúcia F. S.; Del Mastro, Nélida L.

1998-06-01

Pathogenic bacteria may cause foodborne illnesses. Humans may introduce pathogens into foods during production, processing, distribution and or preparation. Some of these microorganisms are able to survive conventional preservation treatments. Heat pasteurization, which is a well established and satisfactory means of decontamination/disinfection of liquid foods, cannot efficiently achieve a similar objective for solid foods. Extensive work carried out worldwide has shown that irradiation is efficient in eradicating foodborne pathogens like Salmonella spp. that can contaminate poultry products. In this work Co-60 gamma irradiation was applied to samples of industrial powder white, yolk and whole egg at doses between 0 and 25 kGy. Samples were rehydrated and the viscosity measured in a Brookfield viscosimeter, model DV III at 5, 15 and 25°C. The rheological behaviour among the various kinds of samples were markedly different. Irradiation with doses up to 5 kGy, known to reduced bacterial contamination to non-detectable levels, showed almost no variation of viscosity of irradiated egg white samples. On the other hand, whole or yolk egg samples showed some changes in rheological properties depending on the dose level, showing the predominance of whether polimerization or degradation as a result of the irradiation. Additionally, irradiation of yolk egg powder reduced yolk color as a function of the irradiation exposure implemented. The importance of these results are discussed in terms of possible industrial applications.

Rheological changes in irradiated chicken eggs

International Nuclear Information System (INIS)

Ferreira, Lucia F. S.; Del Mastro, Nelida L.

1998-01-01

Pathogenic bacteria may cause foodborne illnesses. Humans may introduce pathogens into foods during production, processing, distribution and or preparation. Some of these microorganisms are able to survive conventional preservation treatments. Heat pasteurization, which is a well established and satisfactory means of decontamination/disinfection of liquid foods, cannot efficiently achieve a similar objective for solid foods. Extensive work carried out worldwide has shown that irradiation is efficient in eradicating foodborne pathogens like Salmonella spp. that can contaminate poultry products. In this work Co-60 gamma irradiation was applied to samples of industrial powder white, yolk and whole egg at doses between 0 and 25 kGy. Samples were rehydrated and the viscosity measured in a Brookfield viscosimeter, model DV III at 5, 15 and 25 degree sign C. The rheological behaviour among the various kinds of samples were markedly different. Irradiation with doses up to 5 kGy, known to reduced bacterial contamination to non-detectable levels, showed almost no variation of viscosity of irradiated egg white samples. On the other hand, whole or yolk egg samples showed some changes in rheological properties depending on the dose level, showing the predominance of whether polimerization or degradation as a result of the irradiation. Additionally, irradiation of yolk egg powder reduced yolk color as a function of the irradiation exposure implemented. The importance of these results are discussed in terms of possible industrial applications

Perturbation of hydration layer in solvated proteins by external electric and electromagnetic fields: Insights from non-equilibrium molecular dynamics

Science.gov (United States)

Nandi, Prithwish K.; Futera, Zdenek; English, Niall J.

2016-11-01

Given the fundamental role of water in governing the biochemistry of enzymes, and in regulating their wider biological activity (e.g., by local water concentration surrounding biomolecules), the influence of extraneous electric and electromagnetic (e/m) fields thereon is of central relevance to biophysics and, more widely, biology. With the increase in levels of local and atmospheric microwave-frequency radiation present in modern life, as well as other electric-field exposure, the impact upon hydration-water layers surrounding proteins, and biomolecules generally, becomes a particularly pertinent issue. Here, we present a (non-equilibrium) molecular-dynamics-simulation study on a model protein (hen egg-white lysozyme) hydrated in water, in which we determine, inter alia, translational self-diffusivities for both hen egg-white lysozyme and its hydration layer together with relaxation dynamics of the hydrogen-bond network between the protein and its hydration-layer water molecules on a residue-per-residue basis. Crucially, we perform this analysis both above and below the dynamical-transition temperature (at ˜220 K), at 300 and 200 K, respectively, and we compare the effects of external static-electric and e/m fields with linear-response-régime (r.m.s.) intensities of 0.02 V/Å. It was found that the translational self-diffusivity of hen egg-white lysozyme and its hydration-water layer are increased substantially in static fields, primarily due to the induced electrophoretic motion, whilst the water-protein hydrogen-bond-network-rearrangement kinetics can also undergo rather striking accelerations, primarily due to the enhancement of a larger-amplitude local translational and rotational motion by charged and dipolar residues, which serves to promote hydrogen-bond breakage and re-formation kinetics. These external-field effects are particularly evident at 200 K, where they serve to induce the protein- and solvation-layer-response effects redolent of dynamical

Immobilization of lysozyme on cotton fabrics; synthesis, characterication, and activity

Science.gov (United States)

The antimicrobial activity of lysozyme derives from the hydrolysis of the bacterial cell wall polysaccharide at the glycosidic bond that links N-acetyl-glucosamine and N-acetyl-muramic acid. Maintaining the activity of lysozyme while bound to a cellulose substrate is a goal toward developing enzyme...

Probabilistic approach to lysozyme crystal nucleation kinetics.

Science.gov (United States)

Dimitrov, Ivaylo L; Hodzhaoglu, Feyzim V; Koleva, Dobryana P

2015-09-01

Nucleation of lysozyme crystals in quiescent solutions at a regime of progressive nucleation is investigated under an optical microscope at conditions of constant supersaturation. A method based on the stochastic nature of crystal nucleation and using discrete time sampling of small solution volumes for the presence or absence of detectable crystals is developed. It allows probabilities for crystal detection to be experimentally estimated. One hundred single samplings were used for each probability determination for 18 time intervals and six lysozyme concentrations. Fitting of a particular probability function to experimentally obtained data made possible the direct evaluation of stationary rates for lysozyme crystal nucleation, the time for growth of supernuclei to a detectable size and probability distribution of nucleation times. Obtained stationary nucleation rates were then used for the calculation of other nucleation parameters, such as the kinetic nucleation factor, nucleus size, work for nucleus formation and effective specific surface energy of the nucleus. The experimental method itself is simple and adaptable and can be used for crystal nucleation studies of arbitrary soluble substances with known solubility at particular solution conditions.

Verification of Egg Farming Systems from The Netherlands and New Zealand Using Stable Isotopes.

Science.gov (United States)

Rogers, Karyne M; van Ruth, Saskia; Alewijn, Martin; Philips, Andy; Rogers, Pam

2015-09-30

Stable isotopes were used to develop authentication criteria of eggs laid under cage, barn, free range, and organic farming regimens from The Netherlands and New Zealand. A training set of commercial poultry feeds and egg albumen from 49 poultry farms across The Netherlands was used to determine the isotopic variability of organic and conventional feeds and to assess trophic effects of these corresponding feeds and barn, free range, and organic farming regimens on corresponding egg albumen. A further 52 brands of New Zealand eggs were sampled from supermarket shelves in 2008 (18), 2010 (30), and 2014 (4) to characterize and monitor changes in caged, barn, free range, and organic egg farming regimens. Stable carbon (δ(13)C) and nitrogen (δ(15)N) isotopes of 49 commercial poultry feeds and their corresponding egg albumens reveals that Dutch poultry are fed exclusively on a plant-based feed and that it is possible to discriminate between conventional and organic egg farming regimens in The Netherlands. Similarly, it is possible to discriminate between New Zealand organic and conventional egg farming regimens, although in the initial screening in 2008, results showed that some organic eggs had isotope values similar to those of conventional eggs, suggesting hens were not exclusively receiving an organic diet. Dutch and New Zealand egg regimens were shown to have a low isotopic correlation between both countries, because of different poultry feed compositions. In New Zealand, both conventional and organic egg whites have higher δ(15)N values than corresponding Dutch egg whites, due to the use of fishmeal or meat and bone meal (MBM), which is banned in European countries. This study suggests that stable isotopes (specifically nitrogen) show particular promise as a screening and authentication tool for organically farmed eggs. Criteria to assess truthfulness in labeling of organic eggs were developed, and we propose that Dutch organic egg whites should have a minimum �

Binding of Lysozyme to Spherical Poly(styrenesulfonate Gels

Directory of Open Access Journals (Sweden)

Martin Andersson

2018-01-01

Full Text Available Polyelectrolyte gels are useful as carriers of proteins and other biomacromolecules in, e.g., drug delivery. The rational design of such systems requires knowledge about how the binding and release are affected by electrostatic and hydrophobic interactions between the components. To this end we have investigated the uptake of lysozyme by weakly crosslinked spherical poly(styrenesulfonate (PSS microgels and macrogels by means of micromanipulator assisted light microscopy and small angle X-ray scattering (SAXS in an aqueous environment. The results show that the binding process is an order of magnitude slower than for cytochrome c and for lysozyme binding to sodium polyacrylate gels under the same conditions. This is attributed to the formation of very dense protein-rich shells in the outer layers of the microgels with low permeability to the protein. The shells in macrogels contain 60 wt % water and nearly charge stoichiometric amounts of lysozyme and PSS in the form of dense complexes of radius 8 nm comprising 30–60 lysozyme molecules. With support from kinetic modelling results we propose that the rate of protein binding and the relaxation rate of the microgel are controlled by the protein mass transport through the shell, which is strongly affected by hydrophobic and electrostatic interactions. The mechanism explains, in turn, an observed dependence of the diffusion rate on the apparent degree of crosslinking of the networks.

Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) Pada Pembuatan Cake

OpenAIRE

Dewi, Nova Sarifah

2015-01-01

Nowdays many people are allergic to egg either the white or the egg yolk, that is why the research way conducted. The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, xanthan gum and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetition. The egg replacer composition were E1 = whey protein isolate (18,...

Isolation and characterization of a c-type lysozyme from the nurse shark.

Science.gov (United States)

Hinds Vaughan, Nichole; Smith, Sylvia L

2013-12-01

Lysozyme is a ubiquitous antibacterial enzyme that occurs in numerous invertebrate and vertebrate species. Three forms have been described c-type, g-type and i-type which differ in primary structure. Shark lysozyme has not been characterized; here we report on the isolation and characterization of lysozyme from unstimulated shark (Ginglymostoma cirratum) leukocytes and provide amino acid sequence data across the highly conserved active site of the molecule identifying it to be a c-type lysozyme. A leukocyte lysate was applied either (a) to the first of two sequential DE-52 cellulose columns or alternatively, (b) to a DEAE-Sepharose column. Lysozyme activity in lysate and active fractions was identified by zones of lysis of Micrococcus lysodeikticus cell walls on lysoplates and zones of growth inhibition in agar diffusion assays using Planococcus citreus as the target organism. SDS-PAGE analysis revealed a 14 kDa protein which was identified as lysozyme by mass spectroscopic analysis of peptides, reactivity against anti-HEWL antibodies on a Western blot, hydrolysis of M. lysodeikticus cell walls, and inhibition of growth of P. citreus on AU-gel blots in which the area of growth inhibition correlated to a 14 kDa protein. Copyright © 2013 Elsevier Ltd. All rights reserved.

A novel C-type lysozyme from Mytilus galloprovincialis: insight into innate immunity and molecular evolution of invertebrate C-type lysozymes.

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Qing Wang

Full Text Available A c-type lysozyme (named as MgCLYZ gene was cloned from the mussel Mytilus galloprovincialis. Blast analysis indicated that MgCLYZ was a salivary c-type lysozyme which was mainly found in insects. The nucleotide sequence of MgCLYZ was predicted to encode a polypeptide of 154 amino acid residues with the signal peptide comprising the first 24 residues. The deduced mature peptide of MgCLYZ was of a calculated molecular weight of 14.4 kD and a theoretical isoelectric point (pI of 8.08. Evolution analysis suggested that bivalve branch of the invertebrate c-type lysozymes phylogeny tree underwent positive selection during evolution. By quantitative real-time RT-PCR (qRT-PCR analysis, MgCLYZ transcript was widely detected in all examined tissues and responded sensitively to bacterial challenge in hemocytes and hepatopancreas. The optimal temperature and pH of recombinant MgCLYZ (rMgCLYZ were 20°C and 4, respectively. The rMgCLYZ displayed lytic activities against Gram-positive bacteria including Micrococcus luteus and Staphyloccocus aureus, and Gram-negative bacteria including Vibrio anguillarum, Enterobacter cloacae, Pseudomonas putida, Proteus mirabilis and Bacillus aquimaris. These results suggest that MgCLYZ perhaps play an important role in innate immunity of M. galloprovincialis, and invertebrate c-type lysozymes might be under positive selection in a species-specific manner during evolution for undergoing adaptation to different environment and diverse pathogens.

Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage

International Nuclear Information System (INIS)

Liu Xianxe; Jang, Aera; Kim, Dong Hun; Lee, Bong Duk; Lee, Mooha; Jo, Cheorun

2009-01-01

The effect of combination of chitosan coating and irradiation on quality and storage stability of shell egg was investigated. Salmonella typhimurium inoculated on eggshell was not detected by irradiation of 2.0 kGy at day 0 and/or chitosan coating (1%, pH 5.0) after 3 days of storage. One-day-old fresh chicken egg was chitosan coated and irradiated at 0, 0.5, 1.0, 1.5 and 2.0 kGy by gamma ray. The egg samples were stored at room temperature for 14 days and the effects of the combination treatment on internal physicochemical and functional properties were investigated. The Haugh unit of egg was decreased by irradiation even at 0.5 kGy. Irradiation increased the lipid oxidation in egg yolk at 2 kGy but the egg with chitosan coating reduced the level of lipid oxidation. Irradiation increased the foaming ability of egg white and decreased viscosity of egg yolk and white. Results suggested that combination of irradiation and chitosan coating can improve safety of shell egg but irradiation treatment may reduce the egg quality for direct consumption. However, an improved functional property for further processing and efficient separation of egg white and yolk can be expected for egg processing industry using irradiation.

Effects of white phosphorus on mallard reproduction

Science.gov (United States)

Vann, S.I.; Sparling, D.W.; Ottinger, M.A.

2000-01-01

Extensive waterfowl mortality involving thousands of ducks, geese, and swans has occurred annually at Eagle River Flats, Alaska since at least 1982. The primary agent for this mortality has been identified as white phosphorus. Although acute and subacute lethality have been described, sublethal effects are less well known. This study reports on the effects of white phosphorus on reproductive function in the mallard (Anas platyrhynchos) in captivity. Fertility, hatching success, teratogenicity, and egg laying frequency were examined in 70 adult female mallards who received up to 7 daily doses of 0, 0.5, 1.0, and 2.0 mg/kg of white phosphorus. Measurements of fertility and hatchability were reduced by the white phosphorus. Teratogenic effects were observed in embryos from hens dosed at all treatment levels. Egg laying frequency was reduced even at the lowest treatment level; treated hens required a greater number of days to lay a clutch of 12 eggs than control hens. After two doses at 2.0 mg/kg, all females stopped laying completely for a minimum of 10 days and laying frequency was depressed for at least 45 days. Fertility of 10 adult male mallards dosed with 1.0 mg/kg of white phosphorus did not differ from 10 controls, but plasma testosterone levels were significantly (p free-ranging mallards may be impaired if they are exposed to white phosphorus at typical field levels.

Covalent immobilization of lysozyme on ethylene vinyl alcohol films for nonmigrating antimicrobial packaging applications.

Science.gov (United States)

Muriel-Galet, V; Talbert, J N; Hernandez-Munoz, P; Gavara, R; Goddard, J M

2013-07-10

The objective of this study was to develop a new antimicrobial film, in which lysozyme was covalently attached onto two different ethylene vinyl alcohol copolymers (EVOH 29 and EVOH 44). The EVOH surface was modified with UV irradiation treatment to generate carboxylic acid groups, and lysozyme was covalently attached to the functionalized polymer surface. Surface characterization of control and modified films was performed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and dye assay. The value of protein loading after attachment on the surface was 8.49 μg protein/cm(2) and 5.74 μg protein/cm(2) for EVOH 29 and EVOH 44, respectively, after 10 min UV irradiation and bioconjugation. The efficacy of the EVOH-lysozyme films was assessed using Micrococcus lysodeikticus. The antimicrobial activity of the films was tested against Listeria monocytogenes and was similar to an equivalent amount of free enzyme. The reduction was 1.08 log for EVOH 29-lysozyme, 0.95 log for EVOH 44-lysozyme, and 1.34 log for free lysozyme. This work confirmed the successful use of lysozyme immobilization on the EVOH surface for antimicrobial packaging.

Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties.

Science.gov (United States)

López-Castejón, María Luisa; Bengoechea, Carlos; García-Morales, Moisés; Martínez, Inmaculada

2016-11-05

This study aims to extend the range of applications of tragacanth gum by studying its incorporation into bioplastics formulation, exploring the influence that different gum contents (0-20wt.%) exert over the thermomechanical and water uptake properties of bioplastics based on egg white albumen protein (EW). The effect of plasticizer nature was also evaluated through the modification of the water/glycerol ratio within the plasticizer fraction (fixed at 40wt.%). The addition of tragacanth gum generally yielded an enhancement of the water uptake capacity, being doubled at the highest content. Conversely, presence of tragacanth gum resulted in a considerable decrease in the bioplastic mechanical properties: both tensile strength and maximum elongation were reduced up to 75% approximately when compared to the gum-free system. Ageing of selected samples was also studied, revealing an important effect of storage time when tragacanth gum is present, possibly due to its hydrophilic character. Copyright © 2016 Elsevier Ltd. All rights reserved.

Gamma radiation influence on internal quality factors of eggs

International Nuclear Information System (INIS)

Pombo, Carolina R.; Mano, Sergio B.

2005-01-01

Poultry egg is a fundamental item in the human diet due to its high nutritional value. Its treatment by irradiation in order to eliminate pathogenic bacteria has been authorized in the USA in 2000 limited to a dose of 3 kGy in contrast to the requirements of the Brazilian legislation that does not establish quantitative dose limits. However research on the sensory properties of irradiated eggs is still scarce in the literature. In this work, possible changes in the internal quality factors of eggs were investigated. The samples were irradiated with doses of 0, 0.5, 1.0, 1.5, 2.0 and 2.5 kGy at an average dose rate of 1.7 kGy/h in the research Cesium-137 irradiation facility at the Technological Center of the Army (CTEx) situated in Guaratiba, Rio de Janeiro (RJ). A total of 300 eggs sorted in 6 lots, one for each dose, were kept at room temperature being periodically inspected up to 20 days. The samples were analyzed for the following indicators of the internal quality of the eggs: Haugh unity, air chamber, yolk index, pH of the white and pH of the yolk. The results indicated that irradiation damages the structure of the white of the eggs reducing its consistency in addition to changing other parameters related to their internal quality. Therefore, it has been concluded that irradiation is not appropriate for the treatment of whole eggs in the conditions studied in this work. (author)

Adsorption of lysozyme to phospholipid and meibomian lipid monolayer films.

Science.gov (United States)

Mudgil, Poonam; Torres, Margaux; Millar, Thomas J

2006-03-15

It is believed that a lipid layer forms the outer layer of the pre-ocular tear film and this layer helps maintain tear film stability by lowering its surface tension. Proteins of the aqueous layer of the tear film (beneath the lipid layer) may also contribute to reducing surface tension by adsorbing to, or penetrating the lipid layer. The purpose of this study was to compare the penetration of lysozyme, a tear protein, into films of meibomian lipids and phospholipids held at different surface pressures to determine if lysozyme were part of the surface layer of the tear film. Films of meibomian lipids or phospholipids were spread onto the surface of a buffered aqueous subphase. Films were compressed to particular pressures and lysozyme was injected into the subphase. Changes in surface pressure were monitored to determine adsorption or penetration of lysozyme into the surface film. Lysozyme penetrated a meibomian lipid film at all pressures tested (max=20 mN/m). It also penetrated phosphatidylglycerol, phosphatidylserine or phosphatidylethanolamine lipid films up to a pressure of 20 mN/m. It was not able to penetrate a phosphatidylcholine film at pressures >or=10 mN/m irrespective of the temperature being at 20 or 37 degrees C. However, it was able to penetrate it at very low pressures (<10 mN/m). Epifluorescence microscopy showed that the protein either adsorbs to or penetrates the lipid layer and the pattern of mixing depended upon the lipid at the surface. These results indicate that lysozyme is present at the surface of the tear film where it contributes to decreasing the surface tension by adsorbing and penetrating the meibomian lipids. Thus it helps to stabilize the tear film.

Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

Science.gov (United States)

Kosa, Katherine M; Cates, Sheryl C; Bradley, Samantha; Godwin, Sandria; Chambers, Delores

2015-07-01

Numerous cases and outbreaks of Salmonella infection are attributable to shell eggs each year in the United States. Safe handling and consumption of shell eggs at home can help reduce foodborne illness attributable to shell eggs. A nationally representative Web survey of 1,504 U.S. adult grocery shoppers was conducted to describe consumer handling practices and consumption of shell eggs at home. Based on self-reported survey data, most respondents purchase shell eggs from a grocery store (89.5%), and these eggs were kept refrigerated (not at room temperature; 98.5%). As recommended, most consumers stored shell eggs in the refrigerator (99%) for no more than 3 to 5 weeks (97.6%). After cracking eggs, 48.1% of respondents washed their hands with soap and water. More than half of respondents who fry and/or poach eggs cooked them so that the whites and/or the yolks were still soft or runny, a potentially unsafe practice. Among respondents who owned a food thermometer (62.0%), only 5.2% used it to check the doneness of baked egg dishes when they prepared such a dish. Consumers generally followed two of the four core "Safe Food Families" food safety messages ("separate" and "chill") when handling shell eggs at home. To prevent Salmonella infection associated with shell eggs, consumers should improve their practices related to the messages "clean" (i.e., wash hands after cracking eggs) and "cook" (i.e., cook until yolks and whites are firm and use a food thermometer to check doneness of baked egg dishes) when preparing shell eggs at home. These findings will be used to inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella infection.

Coassembly of Lysozyme and Amphiphilic Biomolecules Driven by Unimer-Aggregate Equilibrium.

Science.gov (United States)

Tao, Yuanyuan; Ma, Xiaoteng; Cai, Yaqian; Liu, Li; Zhao, Hanying

2018-04-12

Synthesis and self-assembly of bioconjugates composed of proteins and synthetic molecules have been widely studied because of the potential applications in medicine, biotechnology, and nanotechnology. One of the challenging research studies in this area is to develop organic solvent-free approaches to the synthesis and self-assembly of amphiphilic bioconjugates. In this research, dialysis-assisted approach, a method based on unimer-aggregate equilibrium, was applied in the coassembly of lysozyme and conjugate of cholesterol and glutathione (Ch-GSH). In phosphate buffer solution, amphiphilic Ch-GSH conjugate self-assembles into vesicles, and the vesicle solution is dialyzed against lysozyme solution. Negatively charged Ch-GSH unimers produced in the unimer-vesicle exchange equilibrium, diffuse across the dialysis membrane and have electrostatic interaction with positively charged lysozyme, resulting in the formation of Ch-GSH-lysozyme bioconjugate. Above a critical concentration, the three-component bioconjugate molecules self-assemble into bioactive vesicles.

The Preventive Effect of L-Lysine on Lysozyme Glycation in Type 2 Diabetes

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Hossein Mirmiranpour

2016-01-01

Full Text Available Lysozyme is a bactericidal enzyme whose structure and functions change in diabetes. Chemical chaperones are small molecules including polyamines (e.g. spermine, amino acids (e.g. L-lysine and polyols (e.g. glycerol. They can improve protein conformation in several stressful conditions such as glycation. In this study, the authors aimed to observe the effect of L-lysine as a chemical chaperone on structure and function of glycated lysozyme. In this study, in vitro and in vivo effects of L-lysine on lysozyme glycation were investigated. Lysozyme was incubated with glucose and/or L-lysine, followed by an investigation of its structure by electrophoresis, fluorescence spectroscopy, and circular dichroism spectroscopy and also assessment of its bactericidal activity against M. lysodeikticus. In the clinical trial, patients with type 2 diabetes mellitus (T2DM were randomly divided into two groups of 25 (test and control. All patients received metformin and glibenclamide for a three months period. The test group was supplemented with 3 g/day of L-lysine. The quantity and activity of lysozyme and other parameters were then measured. Among the test group, L-lysine was found to reduce the advanced glycation end products (AGEs in the sera of patients with T2DM and in vitro condition. This chemical chaperone reversed the alteration in lysozyme structure and function due to glycation and resulted in increased lysozyme activity. Structure and function of glycated lysozyme are significantly improved by l-lysine; therefore it can be considered an effective therapeutic supplementation in T2DM, decreasing the risk of infection in these patients.

Crystallization, data collection and phasing of two digestive lysozymes from Musca domestica

Energy Technology Data Exchange (ETDEWEB)

Marana, S. R.; Cançado, F. C. [Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, São Paulo (Brazil); Valério, A. A. [Centro de Biologia Molecular e Estrutural (CeBiMe), Laboratório Nacional de Luz Síncrotron (LNLS), CP 6192, Campinas, SP 13084-971 (Brazil); Departamento de Bioquímica, Universidade Estadual de Campinas, Campinas (Brazil); Ferreira, C.; Terra, W. R. [Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, São Paulo (Brazil); Barbosa, J. A. R. G., E-mail: joao@lnls.br [Centro de Biologia Molecular e Estrutural (CeBiMe), Laboratório Nacional de Luz Síncrotron (LNLS), CP 6192, Campinas, SP 13084-971 (Brazil); Departamento de Bioquímica, Universidade Estadual de Campinas, Campinas (Brazil); Departamento de Genética e Evolução, Universidade Estadual de Campinas, Campinas (Brazil); Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, São Paulo (Brazil)

2006-08-01

The digestive lysozymes 1 and 2 from M. domestica were crystallized by vapour diffusion. The crystallographic data were processed to a maximum resolution of 1.9 Å in both cases. Lysozymes are mostly known for their defensive role against bacteria, but in several animals lysozymes have a digestive function. Here, the initial crystallographic characterization of two digestive lysozymes from Musca domestica are presented. The proteins were crystallized using the sitting-drop vapour-diffusion method in the presence of ammonium sulfate or PEG/2-propanol as the precipitant. X-ray diffraction data were collected to a maximum resolution of 1.9 Å using synchrotron radiation. The lysozyme 1 and 2 crystals belong to the monoclinic space group P2{sub 1} (unit-cell parameters a = 36.52, b = 79.44, c = 45.20 Å, β = 102.97°) and the orthorhombic space group P2{sub 1}2{sub 1}2 (unit-cell parameters a = 73.90, b = 96.40, c = 33.27 Å), respectively. The crystal structures were solved by molecular replacement and structure refinement is in progress.

A zinc complex of heparan sulfate destabilises lysozyme and alters its conformation

International Nuclear Information System (INIS)

Hughes, Ashley J.; Hussain, Rohanah; Cosentino, Cesare; Guerrini, Marco; Siligardi, Giuliano; Yates, Edwin A.; Rudd, Timothy R.

2012-01-01

Highlights: ► Zinc–heparan sulfate complex destabilises lysozyme, a model amyloid protein. ► Addition of zinc, without heparan sulfate, stabilises lysozyme. ► Heparan sulfate cation complexes provide alternative protein folding routes. -- Abstract: The naturally occurring anionic cell surface polysaccharide heparan sulfate is involved in key biological activities and is implicated in amyloid formation. Following addition of Zn–heparan sulfate, hen lysozyme, a model amyloid forming protein, resembled β-rich amyloid by far UV circular dichroism (increased β-sheet: +25%), with a significantly reduced melting temperature (from 68 to 58 °C) by fluorescence shift assay. Secondary structure stability of the Zn–heparan sulfate complex with lysozyme was also distinct from that with heparan sulfate, under stronger denaturation conditions using synchrotron radiation circular dichroism. Changing the cation associated with heparan sulfate is sufficient to alter the conformation and stability of complexes formed between heparan sulfate and lysozyme, substantially reducing the stability of the protein. Complexes of heparan sulfate and cations, such as Zn, which are abundant in the brain, may provide alternative folding routes for proteins.

Control of Electrostatic Interactions Between F-Actin And Genetically Modified Lysozyme in Aqueous Media

International Nuclear Information System (INIS)

Sanders, L.K.; Xian, W.; Guaqueta, C.; Strohman, M.; Vrasich, C.R.; Luijten, E.; Wong, G.C.L.

2009-01-01

The aim for deterministic control of the interactions between macroions in aqueous media has motivated widespread experimental and theoretical work. Although it has been well established that like-charged macromolecules can aggregate under the influence of oppositely charged condensing agents, the specific conditions for the stability of such aggregates can only be determined empirically. We examine these conditions, which involve an interplay of electrostatic and osmotic effects, by using a well defined model system composed of F-actin, an anionic rod-like polyelectrolyte, and lysozyme, a cationic globular protein with a charge that can be genetically modified. The structure and stability of actin-lysozyme complexes for different lysozyme charge mutants and salt concentrations are examined by using synchrotron x-ray scattering and molecular dynamics simulations. We provide evidence that supports a structural transition from columnar arrangements of F-actin held together by arrays of lysozyme at the threefold interstitial sites of the actin sublattice to marginally stable complexes in which lysozyme resides at twofold bridging sites between actin. The reduced stability arises from strongly reduced partitioning of salt between the complex and the surrounding solution. Changes in the stability of actin-lysozyme complexes are of biomedical interest because their formation has been reported to contribute to the persistence of airway infections in cystic fibrosis by sequestering antimicrobials such as lysozyme. We present x-ray microscopy results that argue for the existence of actin-lysozyme complexes in cystic fibrosis sputum and demonstrate that, for a wide range of salt conditions, charge-reduced lysozyme is not sequestered in ordered complexes while retaining its bacterial killing activity.

Predicting the outcome of oral food challenges with hen's egg through skin test end-point titration.

Science.gov (United States)

Tripodi, S; Businco, A Di Rienzo; Alessandri, C; Panetta, V; Restani, P; Matricardi, P M

2009-08-01

Oral food challenge (OFC) is the diagnostic 'gold standard' of food allergies but it is laborious and time consuming. Attempts to predict a positive OFC through specific IgE assays or conventional skin tests so far gave suboptimal results. To test whether skin test with titration curves predict with enough confidence the outcome of an oral food challenge. Children (n=47; mean age 6.2 +/- 4.2 years) with suspected and diagnosed allergic reactions to hen's egg (HE) were examined through clinical history, physical examination, oral food challenge, conventional and end-point titrated skin tests with HE white extract and determination of serum specific IgE against HE white. Predictive decision points for a positive outcome of food challenges were calculated through receiver operating characteristic (ROC) analysis for HE white using IgE concentration, weal size and end-point titration (EPT). OFC was positive (Sampson's score >or=3) in 20/47 children (42.5%). The area under the ROC curve obtained with the EPT method was significantly bigger than the one obtained by measuring IgE-specific antibodies (0.99 vs. 0.83, P<0.05) and weal size (0.99 vs. 0.88, P<0.05). The extract's dilution that successfully discriminated a positive from a negative OFC (sensitivity 95%, specificity 100%) was 1 : 256, corresponding to a concentration of 5.9 microg/mL of ovotransferrin, 22.2 microg/mL of ovalbumin, and 1.4 microg/mL of lysozyme. EPT is a promising approach to optimize the use of skin prick tests and to predict the outcome of OFC with HE in children. Further studies are needed to test whether this encouraging finding can be extended to other populations and food allergens.

Passive Immune-Protection of Litopenaeus vannamei against Vibrio harveyi and Vibrio parahaemolyticus Infections with Anti-Vibrio Egg Yolk (IgY-Encapsulated Feed

Directory of Open Access Journals (Sweden)

Xiaojian Gao

2016-05-01

Full Text Available Vibrio spp. are major causes of mortality in white shrimp (Litopenaeus vannamei which is lacking adaptive immunity. Passive immunization with a specific egg yolk antibody (IgY is a potential method for the protection of shrimp against vibriosis. In this study, immune effects of the specific egg yolk powders (IgY against both V. harveyi and V. parahaemolyticus on white shrimp were evaluated. The egg yolk powders against V. harveyi and V. parahaemolyticus for passive immunization of white shrimp were prepared, while a tube agglutination assay and an indirect enzyme-linked immunosorbent assay (ELISA were used for detection of IgY titer. Anti-Vibrio egg yolk was encapsulated by β-cyclodextrin, which could keep the activity of the antibody in the gastrointestinal tract of shrimp. The results showed that the anti-Vibrio egg powders had an inhibiting effect on V. harveyi and V. parahaemolyticus in vitro. Lower mortality of infected zoeae, mysis, and postlarva was observed in groups fed with anti-Vibrio egg powders, compared with those fed with normal egg powders. The bacterial load in postlarva fed with specific egg powders in seeding ponds was significantly lower than those fed with normal egg powders in seeding ponds. These results show that passive immunization by oral administration with specific egg yolk powders (IgY may provide a valuable protection of vibrio infections in white shrimp.

Industrially processed oilseed rape in the production of table eggs

Directory of Open Access Journals (Sweden)

Mária Angelovičová

2016-07-01

Full Text Available The purpose of this study was to investigate the effectiveness of feed mixtures with varying proportions of rape cakes to the weight of table eggs, its components, thickness and strength of egg shell. The eggs were from the final laying hybrid ISA Brown reared in the enriched cage system under experimental conditions. An age of laying hens was from 48 to 54 weeks. Egg weight and its components were measured on scales type KERN 440-35N, with an accuracy of 0.01 g and a maximum weight of 400 g. Egg white weight was calculated. The thickness and strength of the egg shell were measured from the dried samples at 55 °C. From each egg shell were cut 3 pcs of samples in the equatorial plane, one sample from the blunt end and one sample from the sharp end. Egg shell thickness was measured by test instrument SOME, type 60/0.01mm with a range of 0 - 10 mm. Egg shell strength was measured according to test instrument Instron with the small body, having a diameter 4.48 mm to exert pressure on the egg shell. The obtained data were assessed in the program system SAS, version 8.2. Based on the results observed in egg weight of our experiment we can conclude that in the group with share 5% of rape cakes was non-statistically significant (p >0.05 decreased egg weight compared to the control group. Egg weight was reduced in the group with share 10% of rape cakes, which confirmed a statistically significant difference compared to egg weight of control group (p ˂0.05. The differences among experimental groups with share 5% and 10% of rape cakes in feed mixture and as well as to control group were not statistically significant (p >0.05 in weight of egg yolk, egg white, egg shell and egg shell strength. Egg shell thickness was no statistically significant (p >0.05 increased in experimental group with share 5% of rape cakes and decreased in experimental group with share 10% of rape cakes versus control group. Increase of egg shell thickness in experimental group with

Ensuring microbiological safety of commercial eggs by gamma irradiation

International Nuclear Information System (INIS)

Hammad, A.A; Swailam, H.M.; Abd El-Rahim, E.A.; Shallan, M.A; Aly, W.F.

2009-01-01

Egg shell sanitizing practices are necessary to improve microbiological safety of fresh eggs. In this work, fifteen fresh eggs samples of each (balady, white and brown eggs) were collected from different local supermarkets to evaluate their microbiological quality. The results indicated that balady eggs were higher in microbial population in comparison with the two other varieties. Salmonella spp. was detected in 9 (60%) samples of balady eggs. The effect of gamma irradiation at dose of 0,2,3 and 4 kGy on microbiological quality of balady eggs during storage at 4± 1 deg c for 35 days as well as on total cholesterol , ph, and total carotenoids contents were also investigated. The results showed that irradiation at 3 kGy reduced total aerobic bacterial counts. Whereas completely eliminated coliform bacteria, E.coli and salmonella spp. Total cholesterol and total carotenoids were decreased in yolk egg. irradiation dose of 3 kGy were efficient and sufficient for ensuring safety, maintain quality and extend shelf-life of balady eggs

The interaction of the protein lysozyme with bacteria E. coli observed using nanodiamond labelling

International Nuclear Information System (INIS)

Perevedentseva, Elena; Cheng, C-Y; Chung, P-H; Tu, J-S; Hsieh, Y-H; Cheng, C-L

2007-01-01

The application of a nanometre-sized diamond in Raman-detectable biolabelling is demonstrated in this study. The interaction of a lysozyme-nanodiamond complex with bacteria E. coli was observed via Raman mapping using the diamond Raman signal as the labelling marker. The results are compared with scanning electron microscope observations, and the adsorbed lysozyme's functionality is analysed. High antibacterial activity of lysozyme-nanodiamond complex was observed, equivalent to active lysozyme in solution. The results suggest that nanodiamond labelling can be effective and that it can be applied in ambient conditions without complicated sample pre-treatments

Surface Plasmon Resonance based sensing of lysozyme in serum on Micrococcus lysodeikticus-modified graphene oxide surfaces.

Science.gov (United States)

Vasilescu, Alina; Gáspár, Szilveszter; Gheorghiu, Mihaela; David, Sorin; Dinca, Valentina; Peteu, Serban; Wang, Qian; Li, Musen; Boukherroub, Rabah; Szunerits, Sabine

2017-03-15

Lysozyme is an enzyme found in biological fluids, which is upregulated in leukemia, renal diseases as well as in a number of inflammatory gastrointestinal diseases. We present here the development of a novel lysozyme sensing concept based on the use of Micrococcus lysodeikticus whole cells adsorbed on graphene oxide (GO)-coated Surface Plasmon Resonance (SPR) interfaces. M. lysodeikticus is a typical enzymatic substrate for lysozyme. Unlike previously reported sensors which are based on the detection of lysozyme through bioaffinity interactions, the bioactivity of lysozyme will be used here for sensing purposes. Upon exposure to lysozyme containing serum, the integrity of the bacterial cell wall is affected and the cells detach from the GO based interfaces, causing a characteristic decrease in the SPR signal. This allows sensing the presence of clinically relevant concentrations of lysozyme in undiluted serum samples. Copyright © 2016 Elsevier B.V. All rights reserved.

Interaction of Lysozyme with Rhodamine B: A combined analysis of spectroscopic & molecular docking.

Science.gov (United States)

Millan, Sabera; Satish, Lakkoji; Kesh, Sandeep; Chaudhary, Yatendra S; Sahoo, Harekrushna

2016-09-01

The interaction of Rhodamine B (RB) with Lysozyme (Lys) was investigated by different optical spectroscopic techniques such as absorption, fluorescence, and circular-dichroism (CD), along with molecular docking studies. The fluorescence results (including steady-state and time-resolved mode) revealed that the addition of RB effectively causes strong quenching of intrinsic fluorescence in Lysozyme and mostly, by the static quenching mechanism. Different binding and thermodynamic parameters were calculated at different temperatures and the binding constant value was found to be 2963.54Lmol(-1) at 25°C. The average distance (r0) was found to be 3.31nm according to Förster's theory of non-radiative energy transfer between Lysozyme and RB. The conformational change in Lysozyme during interaction with RB was confirmed from absorbance, synchronous fluorescence, and circular dichroism measurements. Finally, molecular docking studies were done to confirm that the dye binds with Lysozyme. Copyright © 2016 Elsevier B.V. All rights reserved.

Characteristics of Nanosize Spinel NixFe3-xO4 Prepared by Sol-Gel Method Using Egg White as Emulsifying Agent

Directory of Open Access Journals (Sweden)

Rudy Situmeang

2015-07-01

Full Text Available In this study, sol-gel method using egg white as emulsifying agent was applied to prepare nano size spinel NixFe3-xO4 (with x = 0.2–1. Sample preparation was carried out by mixing the solution of Fe(NO33.9 H2O and Ni(NO33.6 H2O with egg white, and then the sample was stirred thoroughly using magnetic stirrer. After freeze–drying process, the sample was subjected to calcination treatment and subsequently characterized. The phase composition was evaluated using the X-ray diffraction (XRD technique, followed by quantitative analysis using Rietveld and Debye-Scherrer Methods. The functionality of the sample was identified using Fourier Transform Infrared (FTIR spectroscopy, and surface morphology and elemental composition were analyzed using scanning electron microscopycoupled with electron dispersive spectroscopy (SEM/EDS. The results of XRD characterization indicated that materials consist of various crystalline phases, with NiFe2O4 as a major phase. FTIR Analysis revealed the existence of both Lewis and Brønsted–Lowry acid sites, with Lewis acid as the prominent site. The sample was found to display relatively homogeneous surface morphology, having the crystallite size in the range of 33 to 61 nm according to the Debye-Scherrer equation. The EDS data indicated that the ratio of Fe/Ni is in agreement with the composition of the raw materials used.

Variable Lysozyme Transport Dynamics on Oxidatively Functionalized Polystyrene Films.

Science.gov (United States)

Moringo, Nicholas A; Shen, Hao; Tauzin, Lawrence J; Wang, Wenxiao; Bishop, Logan D C; Landes, Christy F

2017-10-17

Tuning protein adsorption dynamics at polymeric interfaces is of great interest to many biomedical and material applications. Functionalization of polymer surfaces is a common method to introduce application-specific surface chemistries to a polymer interface. In this work, single-molecule fluorescence microscopy is utilized to determine the adsorption dynamics of lysozyme, a well-studied antibacterial protein, at the interface of polystyrene oxidized via UV exposure and oxygen plasma and functionalized by ligand grafting to produce varying degrees of surface hydrophilicity, surface roughness, and induced oxygen content. Single-molecule tracking indicates lysozyme loading capacities, and surface mobility at the polymer interface is hindered as a result of all functionalization techniques. Adsorption dynamics of lysozyme depend on the extent and the specificity of the oxygen functionalities introduced to the polystyrene surface. Hindered adsorption and mobility are dominated by hydrophobic effects attributed to water hydration layer formation at the functionalized polystyrene surfaces.

Withdrawal times of oxytetracycline and tylosin in eggs of laying hens after oral administration.

Science.gov (United States)

Muñoz, Rubén; Cornejo, Javiera; Maddaleno, Aldo; Araya-Jordán, Carolina; Iragüen, Daniela; Pizarro, Nicolás; San Martín, Betty

2014-06-01

Antimicrobials administered to laying hens may be distributed into egg white or yolk, indicating the importance of evaluating withdrawal times (WDTs) of the pharmaceutical formulations. In the present study, oxytetracycline and tylosin's WDTs were estimated. The concentration and depletion of these molecules in eggs were linked to their pharmacokinetic and physicochemical properties. Twenty-seven Leghorn hens were used: 12 treated with oxytetracycline, 12 treated with tylosin, and 3 remained as an untreated control group. After completion of therapies, eggs were collected daily and drug concentrations in egg white and yolk were assessed. The yolk was used as the target tissue to evaluate the WDT; the results were 9 and 3 days for oxytetracycline and tylosin, respectively. In particular, oxytetracycline has a good oral bioavailability, a moderate apparent volume of distribution, a molecular weight of 460 g/mol, and is lightly liposoluble. Tylosin, a hydrosoluble compound, with a molecular weight of 916 g/mol, has a low oral bioavailability and a low apparent volume of distribution, too. Present results suggest that the WDTs of the studied antimicrobials are strongly influenced by their oral bioavailability, the distribution, and the molecular weight and solubility, and that these properties also influence the distribution between the egg yolk and white.

The interaction of the protein lysozyme with bacteria E. coli observed using nanodiamond labelling

Energy Technology Data Exchange (ETDEWEB)

Perevedentseva, Elena; Cheng, C-Y; Chung, P-H; Tu, J-S; Hsieh, Y-H; Cheng, C-L [Department of Physics, National Dong Hwa University, Hualien 97401, Taiwan (China)

2007-08-08

The application of a nanometre-sized diamond in Raman-detectable biolabelling is demonstrated in this study. The interaction of a lysozyme-nanodiamond complex with bacteria E. coli was observed via Raman mapping using the diamond Raman signal as the labelling marker. The results are compared with scanning electron microscope observations, and the adsorbed lysozyme's functionality is analysed. High antibacterial activity of lysozyme-nanodiamond complex was observed, equivalent to active lysozyme in solution. The results suggest that nanodiamond labelling can be effective and that it can be applied in ambient conditions without complicated sample pre-treatments.

Ensuring Microbiological Safety of Fresh Eggs by Using Gamma Irradiation

International Nuclear Information System (INIS)

Hammad, A. A.; Swailam, H.M.; Aly, W. F.

2008-01-01

Egg shell sanitizing practices are necessary to improve microbiological safety of fresh eggs. In this work, fifteen fresh eggs samples of each (Balady, White and Brown eggs) were collected from different local supermarkets to evaluate their microbiological quality. The results indicated that Balady eggs were higher in microbial population in comparison with the two other varieties. Salmonella spp. was detected in 9 (60%) samples of Balady eggs. The effect of gamma irradiation at dose of 0, 2, 3 and 4 kGy on microbiological quality of Balady eggs during storage at 4±1 degree C for 35 days was studied. The effects of irradiation and storage on total cholesterol, and total carotenoids contents in Balady eggs were also investigated. The results showed that irradiation at 3 kGy reduced total aerobic bacterial counts. Coliform bacteria, E. coli and Salmonella spp. were completely eliminated. Total cholesterol and total carotenoids were decreased in yolk egg as a result of irradiation. Treated Balady eggs with irradiation dose of 3 kGy were efficient and sufficient for ensuring safety, maintain quality and extend shelf-life.

Predictive value of IgE/IgG4 antibody ratio in children with egg allergy

Directory of Open Access Journals (Sweden)

Okamoto Shindou

2012-06-01

Full Text Available Abstract Background The aim of this study was to investigate the role of specific IgG4 antibodies to hen’s egg white and determine their utility as a marker for the outcome of oral challenge test in children sensitized to hen’s egg Methods The hen’s egg oral food challenge test was performed in 105 sensitized children without atopic dermatitis, and the titers of egg white-specific immunoglobulin G4 (IgG4 and immunoglobulin E (IgE antibodies were measured. To set the cut-off values of IgG4, IgE, and the IgE/IgG4 ratio for predicting positive results in oral challenges, receiver operating characteristic curves were plotted and the area under the curves (AUC were calculated. Results Sixty-four of 105 oral challenges with whole eggs were assessed as positive. The AUC for IgE, IgG4, and IgE/IgG4 for the prediction of positive results were 0.609, 0.724, and 0.847, respectively. Thus, the IgE/IgG4 ratio generated significantly higher specificity, sensitivity, positive predictive value (%, and negative predictive value (% than the individual IgE and IgG4. The negative predictive value of the IgE/IgG4 ratio was 90% at a value of 1. Conclusions We have demonstrated that the egg white-specific serum IgE/IgG4 ratio is important for predicting reactivity to egg during food challenges.

Impact of lysozyme on stability mechanism of nanozirconia aqueous suspension

Energy Technology Data Exchange (ETDEWEB)

Szewczuk-Karpisz, Katarzyna, E-mail: k.szewczuk-karpisz@wp.pl; Wiśniewska, Małgorzata

2016-08-30

Highlights: • Adsorption and stabilization-destabilization properties of lysozyme (LSZ) in the nanozirconia-biopolymer solution system were determined. • The stability measurements were performed using turbidimetric method. • Lysozyme macromolecules undergo adsorption on the ZrO{sub 2} surface under electrostatic adsorbent-adsorbate attraction, i.e. at pH 6 and 9. • The biopolymer adsorption impact on the zirconia stability varies at different pH values. - Abstract: The effect of lysozyme (LSZ) presence on the zirconium(IV) oxide (ZrO{sub 2}) aqueous suspension stability was examined. The applied zirconia contains mesopores (with a diameter about 30 nm) and its mean particle size is about 100 nm. To determine the stability mechanism of ZrO{sub 2} suspension in the biopolymer presence, the adsorption and electrokinetic (surface charge density and zeta potential) measurements were performed in the pH range 3–10. The lysozyme adsorption on the nanozirconia surface proceeds mainly through electrostatic forces. Under solid-polymer repulsion conditions, there is no adsorption of lysozyme (pH < 6, C{sub NaCl} 0.01 mol/dm{sup 3}). The increase of solution ionic strength to 0.2 mol/dm{sup 3} causes screening of unfavourable forces and biopolymer adsorption becomes possible. The LSZ addition to the ZrO{sub 2} suspension influences its stability. At pH 3, 4.6 and 7.6, slight improvement of the system stability was obtained. In turn, at pH 9 considerable destabilization of nanozirconia particles covered by polymeric layers occurs.

The dissolution phenomenon of lysozyme crystals

Energy Technology Data Exchange (ETDEWEB)

Mueller, C.; Ulrich, J. [Martin Luther University Halle-Wittenberg, Department of Thermal Separation Processes, Centre of Engineering Science, Halle/Saale (Germany)

2012-02-15

Dissolution studies on lysozyme crystals were carried out since the observed dissolution pattern look different from non-protein dissolved crystals. The Tetragonal, High Temperature and Low Temperature Orthorhombic morphologies, crystallized using sodium chloride, were chosen and the influence of different pH, salt and protein concentration on their dissolution was investigated. An increase in pH and/or salt concentration can modify the dissolution behaviour. The pattern of the crystals during the dissolution process will, therefore, develop differently. Frequently a skeleton like crystal pattern followed by a falling apart of the crystals is observed. The multi-component character of the lysozyme crystal (protein, water, buffer, salt) as well as ''solvatomorphism'' gives first insights in the phenomena happening in the dissolution process. (copyright 2012 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim) (orig.)

Hydrophobic nano-carrier for lysozyme adsorption

Indian Academy of Sciences (India)

1 polymer in pH 7.0 phosphate buffer at ... lysozyme concentration, temperature and ionic strength are varied and .... tions at initial and final adsorption medium were measured ... ties such as very high specific surface area, low mass transfer.

Influence of lysozyme on the precipitation of calcium carbonate: a kinetic and morphologic study

Science.gov (United States)

Jimenez-Lopez, Concepcion; Rodriguez-Navarro, Alejandro; Dominguez-Vera, Jose M.; Garcia-Ruiz, Juan M.

2003-05-01

Several mechanisms have been proposed to explain the interactions between proteins and mineral surfaces, among them a combination of electrostatic, stereochemical interactions and molecular recognition between the protein and the crystal surface. To identify the mechanisms of interaction in the lysozyme-calcium carbonate model system, the effect of this protein on the precipitation kinetics and morphology of calcite crystals was examined. The solution chemistry and morphology of the solid were monitored over time in a set of time-series free-drift experiments in which CaCO 3 was precipitated from solution in a closed system at 25°C and 1 atm total pressure, in the presence and absence of lysozyme. The precipitation of calcite was preceded by the precipitation of a metastable phase that later dissolved and gave rise to calcite as the sole phase. With increasing lysozyme concentration, the nucleation of both the metastable phase and calcite occurred at lower Ω calcite, indicating that lysozyme favored the nucleation of both phases. Calcite growth rate was not affected by the presence of lysozyme, at least at protein concentrations ranging from 0 mg/mL to 10 mg/mL. Lysozyme modified the habit of calcite crystals. The degree of habit modification changed with protein concentration. At lower concentrations of lysozyme, the typical rhombohedral habit of calcite crystals was modified by the expression of {110} faces, which resulted from the preferential adsorption of protein on these faces. With increasing lysozyme concentration, the growth of {110}, {100}, and finally {001} faces was sequentially inhibited. This adsorption sequence may be explained by an electrostatic interaction between lysozyme and calcite, in which the inhibition of the growth of {110}, {100}, and {001} faces could be explained by a combined effect of the density of carbonate groups in the calcite face and the specific orientation (perpendicular) of these carbonate groups with respect to the calcite

Fabrication of Sericin/Agrose Gel Loaded Lysozyme and Its Potential in Wound Dressing Application

Directory of Open Access Journals (Sweden)

Meirong Yang

2018-04-01

Full Text Available Sericin is a biomaterial resource for its significant biodegradability, biocompatibility, hydrophilicity, and reactivity. Designing a material with superabsorbent, antiseptic, and non-cytotoxic wound dressing properties is advantageous to reduce wound infection and promote wound healing. Herein, we propose an environment-friendly strategy to obtain an interpenetrating polymer network gel through blending sericin and agarose and freeze-drying. The physicochemical characterizations of the sericin/agarose gel including morphology, porosity, swelling behavior, crystallinity, secondary structure, and thermal property were well characterized. Subsequently, the lysozyme loaded sericin/agarose composite gel was successfully prepared by the solution impregnation method. To evaluate the potential of the lysozyme loaded sericin/agarose gel in wound dressing application, we analyzed the lysozyme loading and release, antimicrobial activity, and cytocompatibility of the resulting gel. The results showed the lysozyme loaded composite gel had high porosity, excellent water absorption property, and good antimicrobial activities against Escherichia coli and Staphylococcus aureus. Also, the lysozyme loaded gel showed excellent cytocompatibility on NIH3T3 and HEK293 cells. So, the lysozyme loaded sericin/agarose gel is a potential alternative biomaterial for wound dressing.

[Lysozyme in the treatment of juvenile laryngeal papillomatosis. A new concept in its etiopathogenesis].

Science.gov (United States)

Altamar-Ríos, J

1990-01-01

The A. inform about the results achieved with lysozyme chlorhydrate in the treatment of 15 patients with juvenile laryngeal papillomatosis. The lysozyme is an electropositive enzyme which synthesis is related to the degree of proteins and vitamin B complex ingestion. Lysozyme is a component of the immunitary inespecific system, serving to prevent against HPV-DNA at the level of the secretory film of the mucociliary apparatus of the respiratory mucous membrane. Furthermore, lysozyme hydrolyzes the mucopolysaccharide of the connective tissue and inhibits the virus-DNA replication. 100-300 mgr daily during 30-60 days simultaneously with hyperproteic diet and vitamin B complex (after correction of the nutrimental deficiencies) brought about the evanishment of papillomatosis. The A. suggest that the predisposition to infection by virus DNA is primarily of immunitary origin, because of lysozyme deficiency, and secondary due to a low intake of proteins and vitamin B complex.

Pulsed laser deposition of lysozyme: the dependence on shot numbers and the angular distribution

DEFF Research Database (Denmark)

Constantinescu, C.; Matei, A.; Schou, Jørgen

2013-01-01

The ejection of molecules from a pressed solid target of lysozyme induced by laser ablation in the UV-regime at a wavelength of 355 nm was investigated. The ablation studies were carried out in vacuum at a laser fluence of 2 J/cm2 for which a significant fraction of proteins remains intact....... This was verified by matrix-assisted laser desorption ionization (MALDI) spectrometry of thin films deposited on silicon substrates. The deposition rate of lysozyme was found to decrease with the number of shots and was correlated with increasing thermal damage of the lysozyme. This was monitored by measurements...... of the optical reflectivity of dry lysozyme. The angular distribution of the mass deposition can be fitted well by Anisimov’s hydrodynamic model. The total deposited yield over the entire hemisphere from direct laser ablation of lysozyme was estimated from this model and found to be three orders of magnitude...

Vitamin k3 inhibits protein aggregation: Implication in the treatment of amyloid diseases

OpenAIRE

Parvez Alam; Sumit Kumar Chaturvedi; Mohammad Khursheed Siddiqi; Ravi Kant Rajpoot; Mohd Rehan Ajmal; Masihuz Zaman; Rizwan Hasan Khan

2016-01-01

Protein misfolding and aggregation have been associated with several human diseases such as Alzheimer?s, Parkinson?s and familial amyloid polyneuropathy etc. In this study, anti-fibrillation activity of vitamin k3 and its effect on the kinetics of amyloid formation of hen egg white lysozyme (HEWL) and A?-42 peptide were investigated. Here, in combination with Thioflavin T (ThT) fluorescence assay, circular dichroism (CD), transmission electron microscopy and cell cytotoxicity assay, we demons...

Diversity, Replication, Pathogenicity and Cell Biology of Crimean Congo Hemorrhagic Fever Virus

Science.gov (United States)

2010-10-01

1990. Hen egg white lysozyme expressed in, and secreted from, Aspergillus niger is correctly processed and folded. Biotechnology (New York) 8:741–745. 7...in bunyavirus-infected cells. J. Virol. 41:643–648. 18. Garry, C. E., and R. F. Garry. 2004. Proteomics computational analyses suggest that the...2005). Proteomic identification of proteins conjugated to ISG15 in mouse and human cells. Biochem. Biophys. Res. Commun. 336, 496–506. Haas, A.L

Surface morphology of thin lysozyme films produced by matrix-assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Pryds, Nini

2007-01-01

Thin films of the protein, lysozyme, have been deposited by the matrix-assisted pulsed laser evaporation (MAPLE) technique. Frozen targets of 0.3-1.0 wt.% lysozyme dissolved in ultrapure water were irradiated by laser light at 355 mn with a fluence of 2 J/cm(2). The surface quality of the thin....... The concentration of lysozyme in the ice matrix apparently does not play any significant role for the morphology of the film. The morphology obtained with MAPLE has been compared with results for direct laser irradiation of a pressed lysozyme sample (i.e. pulsed laser deposition (PLD)). (C) 2007 Elsevier B.V. All...

Egg attachment of the asparagus beetle Crioceris asparagi to the crystalline waxy surface of Asparagus officinalis

Science.gov (United States)

Voigt, Dagmar; Gorb, Stanislav

2010-01-01

Plant surfaces covered with crystalline epicuticular waxes are known to be anti-adhesive, hardly wettable and preventing insect attachment. But there are insects that are capable of gluing their eggs to these surfaces by means of proteinaceous secretions. In this study, we analysed the bonding region between the eggs of Crioceris asparagi and the plant surface of Asparagus officinalis using light and cryo-scanning electron microscopy. The wettability of the plant surface by egg secretion was compared with that by Aqua Millipore water, aqueous sugar solution and chicken egg white. Furthermore, the force required to remove C. asparagi eggs from the plant surface was measured, in order to evaluate the egg's bonding strength. Mean pull-off force was 14.7 mN, which is about 8650 times higher than the egg weight. Egg glue was observed spreading over the wax crystal arrays on the plant cladophyll and wetting them. Similar wetting behaviour on the A. officinalis surface was observed for chicken egg white. Our results support the hypothesis that the mechanism of insect egg adhesion on micro- and nanostructured hydrophobic plant surfaces is related to the proteinaceous nature of adhesive secretions of insect eggs. The secretion wets superhydrophobic surfaces and after solidifying builds up a composite, consisting of the solidified glue and wax crystals, at the interface between the egg and plant cuticle. PMID:19923132

Safety and Efficacy of Low-Dose Oral Immunotherapy for Hen's Egg Allergy in Children.

Science.gov (United States)

Yanagida, Noriyuki; Sato, Sakura; Asaumi, Tomoyuki; Nagakura, Kenichi; Ogura, Kiyotake; Ebisawa, Motohiro

2016-01-01

The minimal dose for oral immunotherapy (OIT) tolerance is unknown. We investigated the efficacy and safety of low-dose OIT with 1/32 of the volume of a whole egg. Thirty-three children (aged ≥5 years) with egg allergies confirmed by oral food challenge against 1/32 of a heated whole egg (194 mg of egg protein) were enrolled. The OIT group ingested a scrambled egg once a day. The volume was gradually increased up to a maximum of 1/32 of a heated whole egg. Egg consumption was completely absent in the control group. There were no significant differences in background between the OIT and control groups. Respectively, 71% (15/21) and 0% (0/12) of the patients in the OIT and control groups exhibited sustained unresponsiveness to 1/32 of a whole egg 2 weeks after stopping OIT after 12 months (p egg. Egg white- or ovomucoid-specific IgE levels in the OIT group were significantly lower than at baseline after 12 months. Egg white- or ovomucoid-specific IgG as well as IgG4 levels in the OIT group were significantly higher than baseline levels after 1, 3, 6, and 12 months. Adverse allergic reactions were rare, and most symptoms were mild. Low-dose OIT induced sustained unresponsiveness to 1/32 and 1/2 of a whole egg, with no severe symptoms. To improve food allergies, continuous intake of small amounts of these foods may be as effective as the consumption of larger quantities. © 2017 The Author(s) Published by S. Karger AG, Basel.

Isolation and partial purification of lysozyme from saliva of Bali cattle ...

African Journals Online (AJOL)

About 100 μg/ml lysozyme of 14.2 kDa, determined through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), per 4800 μg/ml saliva was obtained. Based on turbidity assay of Staphylococcus aureus, it was revealed that inhibition activities of 40 μg/ml isolated lysozyme were comparable to 800 μg/ml ...

Residues of veterinary drugs in eggs and their distribution between yolk and white

NARCIS (Netherlands)

Kan, C.A.; Petz, M.

2000-01-01

Veterinary drugs and feed additives (especially some coccidiostats) can be absorbed by the digestive tract of laying hens and transferred to the egg. Physicochemical characteristics of these compounds determine their pharmacokinetic behavior and distribution to and within the egg. Traditionally the

Associations between microsatellite polymorphism within the macrophage expressed lysozyme (mLys gene and milk Indices Properties in Polish Black-and-White Cows

Directory of Open Access Journals (Sweden)

Małgorzata Walczak-Wójciak

2005-01-01

Full Text Available The experiment was performed in the years 1998–2000 on two farms located near to Vistula Lowlands. The experimental materials were comprised of 52 daughters of bull Paran, among which 21 possessed the mLys-mic 7 allele and 31 – the mLys-mic 3 allele. The serum and whey bacteriolytic activity of the lysozyme, concentrations of selected mineral elements, technological properties of milk at successive the first lactation stages (30, 100, 150 and 200 days, somatic cell count and bacterial count were investigated in this study. The results obtained indicate that Lys-mic polymorphism has low suitability as a marker for milk production capacity in cows. The lysozyme gene, treated as a mastitis resistance factor, showed no effects on somatic cell count and bacterial count. Further investigations, conducted not only during the first lactation, but also during the next lactation in a herd threatened by a variety of pathogenic factors, would be carried to validate this Lys-mic gene polymorphism on mastitis resistance.

Raman mapping of mannitol/lysozyme particles produced via spray drying and single droplet drying.

Science.gov (United States)

Pajander, Jari Pekka; Matero, Sanni; Sloth, Jakob; Wan, Feng; Rantanen, Jukka; Yang, Mingshi

2015-06-01

This study aimed to investigate the effect of a model protein on the solid state of a commonly used bulk agent in spray-dried formulations. A series of lysozyme/mannitol formulations were spray-dried using a lab-scale spray dryer. Further, the surface temperature of drying droplet/particles was monitored using the DRYING KINETICS ANALYZER™ (DKA) with controllable drying conditions mimicking the spray-drying process to estimate the drying kinetics of the lysozyme/mannitol formulations. The mannitol polymorphism and the spatial distribution of lysozyme in the particles were examined using X-ray powder diffractometry (XRPD) and Raman microscopy. Partial Least Squares Discriminant Analysis was used for analyzing the Raman microscopy data. XRPD results indicated that a mixture of β-mannitol and α-mannitol was produced in the spray-drying process which was supported by the Raman analysis, whereas Raman analysis indicated that a mixture of α-mannitol and δ-mannitol was detected in the single particles from DKA. In addition Raman mapping indicated that the presence of lysozyme seemed to favor the appearance of α-mannitol in the particles from DKA evidenced by close proximity of lysozyme and mannitol in the particles. It suggested that the presence of lysozyme tend to induce metastable solid state forms upon the drying process.

Characterization of lysozyme films produced by matrix assisted pulsed laser evaporation (MAPLE)

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Kingshott, Peter

2007-01-01

Thin lysozyme films of thickness up to more than 100 nm have been produced in a dry environment by MAPLE (matrix assisted pulsed laser evaporation) from a water ice matrix. Analysis of the films demonstrates that a significant part of the lysozyme molecules is transferred to the substrate without...

Molecular Characterization of a Lysozyme Gene and Its Altered Expression Profile in Crowded Beet Webworm (Loxostege sticticalis.

Directory of Open Access Journals (Sweden)

Hailong Kong

Full Text Available There is growing evidence that insects living in high-density populations exhibit an increase in immune function to counter a higher risk of disease. This phenomenon, known as density-dependent prophylaxis, has been experimentally tested in a number of insect species. Although density-dependent prophylaxis is especially prevalent in insects exhibiting density-dependent phase polyphenism, the molecular mechanism remains unclear. Our previous study demonstrated that the antibacterial activity of lysozyme is important for this process in the beet webworm Loxostege sticticalis. In this study, a lysozyme cDNA from L. sticticalis was cloned and characterized. The full-length cDNA is 1078 bp long and contains an open reading frame of 426 bp that encodes 142 amino acids. The deduced protein possesses structural characteristics of a typical c-type lysozyme and clusters with c-type lysozymes from other Lepidoptera. LsLysozyme was found to be expressed throughout all developmental stages, showing the highest level in pupae. LsLysozyme was also highly expressed in the midgut and fat body. Elevated LsLysozyme expression was observed in L. sticticalis larvae infected by Beauveria bassiana and in larvae reared under crowding conditions. In addition, the expression level of LsLysozyme in infected larvae reared at a density of 10 larvae per jar was significantly higher compared to those reared at a density of l or 30 larvae per jar. These results suggest that larval crowding affects the gene expression profile of this lysozyme. This study provides additional insight into the expression of an immune-associated lysozyme gene and helps us to better understand the immune response of L. sticticalis under crowding conditions.

Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate

Directory of Open Access Journals (Sweden)

ACC Alleoni

2004-06-01

Full Text Available Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items depend on air incorporation to maintain their texture and structure during or after processing. Proteins are utilized in the food industry since they improve texture attributes through their ability to encapsulate and retain air. The objectives of this work were to quantify s-ovalbumin contents in albumen and to determine alterations in egg white foam stability in fresh eggs, and in eggs coated and non-coated with a whey protein-based concentrate film (WPC, stored at 25°C for 28 days. The volume of drained liquid was higher in non-coated eggs than in coated eggs stored at 25°C at all storage periods. The difference on the third day of storage was in the order of 59% between coated and non-coated eggs, while on the twenty-eighth day it was 202%. During the storage period, an increase in pH and drainage volume was observed for non-coated eggs. After three days, the non-coated eggs showed a s-ovalbumin content 33% higher than coated eggs; this increase jumped to 205% at 28 days of storage. There was a positive correlation between s-ovalbumin content and the volume of drained liquid for coated and non-coated eggs; in other words, when the s-ovalbumin content increased, there was an increase in the volume of drained liquid and a decrease in foam stability. WPC coating maintain egg quality, since it is an effective barrier against the loss of CO2, avoiding changes in the pH of egg white.

Detecting the formation of products of radiolysis of tryptophan in foods rich in protein and irradiated with γ rays

International Nuclear Information System (INIS)

Kleeberg, K.K.; Wickern, B. van; Simat, T.J.; Steinhart, H.

1999-01-01

N-formyl kynurenine (NFK), OIA and the four hydroxytryptophan isomers (4-, 5-, 6- and 7-OH-TRP) were found as the major radiolysis products in γ-ray irradiated solutions containing tryptophan, in tripeptides and lysozyme. Their identification was achieved by enzymatic hydrolysis with pronase E under mild conditions (40 C, 30-60 min), applying electrochemical methods and RP-HPLC and uv fluroscence methods. Highly significant dissimilarity of results was shown for all the radiolysis products found in the specimens irradiated with 1.3 or 5 kGy and in non-irradiated samples. For release of the radiolysis products from protein-rich foods (egg white, white chicken meat, North Sea shrimps), a two-stage enzymatic hydrolytic process was developed, using proteinase K and carboxypeptidase A for egg white and chicken meat, and proteinase K and pronase E for the shrimps. The four OH-TRP isomers could be detected and quantified in all specimens. The contents varied from 0.02 to 1.97 mg/kg of proteine. Significant deviation of results between irradiated and non-irradiated specimens of egg white and chicken meat could be detected as from an applied dose of 3 kGy. In the shrimps, deviations were evident only at applied doses of 5 kGy. (orig./CB) [de

Formation of Silica-Lysozyme Composites Through Co-Precipitation and Adsorption

Directory of Open Access Journals (Sweden)

Daniela B. van den Heuvel

2018-04-01

Full Text Available Interactions between silica and proteins are crucial for the formation of biosilica and the production of novel functional hybrid materials for a range of industrial applications. The proteins control both precipitation pathway and the properties of the resulting silica–organic composites. Here, we present data on the formation of silica–lysozyme composites through two different synthesis approaches (co-precipitation vs. adsorption and show that the chemical and structural properties of these composites, when analyzed using a combination of synchrotron-based scattering (total scattering and small-angle X-ray scattering, spectroscopic, electron microscopy, and potentiometric methods vary dramatically. We document that while lysozyme was not incorporated into nor did its presence alter the molecular structure of silica, it strongly enhanced the aggregation of silica particles due to electrostatic and potentially hydrophobic interactions, leading to the formation of composites with characteristics differing from pure silica. The differences increased with increasing lysozyme content for both synthesis approaches. Yet, the absolute changes differ substantially between the two sets of composites, as lysozyme did not just affect aggregation during co-precipitation but also particle growth and likely polymerization during co-precipitation. Our results improve the fundamental understanding of how organic macromolecules interact with dissolved and nanoparticulate silica and how these interactions control the formation pathway of silica–organic composites from sodium silicate solutions, a widely available and cheap starting material.

Formation of Silica-Lysozyme Composites Through Co-Precipitation and Adsorption

Science.gov (United States)

van den Heuvel, Daniela B.; Stawski, Tomasz M.; Tobler, Dominique J.; Wirth, Richard; Peacock, Caroline L.; Benning, Liane G.

2018-04-01

Interactions between silica and proteins are crucial for the formation of biosilica and the production of novel functional hybrid materials for a range of industrial applications. The proteins control both precipitation pathway and the properties of the resulting silica-organic composites. Here we present data on the formation of silica-lysozyme composites through two different synthesis approaches (co-precipitation vs. adsorption) and show that the chemical and structural properties of these composites, when analyzed using a combination of synchrotron-based scattering (total scattering and SAXS), spectroscopic, electron microscopy and potentiometric methods vary dramatically. We document that while lysozyme was not incorporated into nor did its presence alter the molecular structure of silica, it strongly enhanced the aggregation of silica particles due to electrostatic and potentially hydrophobic interactions, leading to the formation of composites with characteristics differing from pure silica. The differences increased with increasing lysozyme content for both synthesis approaches. Yet, the absolute changes differ substantially between the two sets of composites, as lysozyme did not just affect aggregation during co-precipitation but also particle growth and likely polymerization during co-precipitation. Our results improve the fundamental understanding of how organic macromolecules interact with dissolved and nanoparticulate silica and how these interactions control the formation pathway of silica-organic composites from sodium silicate solutions, a widely available and cheap starting material.

Comparison of the effects of dietary supplementation of flavonoids on laying hen performance, egg quality and egg nutrient profile.

Science.gov (United States)

Iskender, H; Yenice, G; Dokumacioglu, E; Kaynar, O; Hayirli, A; Kaya, A

2017-10-01

1. The aim of this experiment was to compare the effects of dietary supplementation of hesperidin, naringin and quercetin on laying hen performance, egg quality and egg yolk lipid and protein profiles. 2. A total of 96 Lohmann White laying hens weighing an average of 1500 g at 28 weeks of age were randomly assigned to a basal diet and the basal diet supplemented (0.5 g/kg) with either hesperidin, naringin or quercetin. Each treatment was replicated in 6 cages in an 8-week experimental period. Data were analysed using one-way analysis of variance. 3. None of the dietary flavonoids affected laying performance and eggshell quality. Hesperidin and quercetin supplementations decreased albumen and yolk indexes. 4. As compared to the control group, egg yolk cholesterol content decreased and egg yolk protein content increased in response to dietary hesperidin and quercetin supplementation. The mean egg yolk cholesterol (mg/g) and protein (g/100 g) contents were 10.08/14.28, 16.12/14.08, 14.75/15.04 and 15.15/14.85 for the control group and groups supplemented with naringin, hesperidin and quercetin, respectively. 5. Egg yolk lipid and protein profiles were variable. 6. In conclusion, dietary supplementation of hesperidin or quercetin could be used in the diets during the early laying period to reduce egg yolk cholesterol and increase egg yolk protein, which may be attractive to consumers.

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on ovalbumin/egg white to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11

DEFF Research Database (Denmark)

Tetens, Inge

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion related to a notification from the International Organisation of Vine and Wine on ovalbumin/egg white to be used in the manufacture of wine...... following double-blind placebo controlled food challenges with wines fined with ovalbumin/egg white. This application refers to new analytical methods developed for the detection of egg allergens in the fining agent and the detection of ovalbumin in wine. There were no changes in the wine manufacturing...... process and no new clinical studies were provided. Taking into account the information provided on the characterisation of the fining agents regarding their content of egg proteins other than ovalbumin, the lack of standardisation of the wine manufacturing process, and that no new clinical data have been...

Molecular Cloning and Characterization of a New C-type Lysozyme Gene from Yak Mammary Tissue

Directory of Open Access Journals (Sweden)

Ming Feng Jiang

2015-12-01

Full Text Available Milk lysozyme is the ubiquitous enzyme in milk of mammals. In this study, the cDNA sequence of a new chicken-type (c-type milk lysozyme gene (YML, was cloned from yak mammary gland tissue. A 444 bp open reading frames, which encodes 148 amino acids (16.54 kDa with a signal peptide of 18 amino acids, was sequenced. Further analysis indicated that the nucleic acid and amino acid sequences identities between yak and cow milk lysozyme were 89.04% and 80.41%, respectively. Recombinant yak milk lysozyme (rYML was produced by Escherichia coli BL21 and Pichia pastoris X33. The highest lysozyme activity was detected for heterologous protein rYML5 (M = 1,864.24 U/mg, SD = 25.75 which was expressed in P. pastoris with expression vector pPICZαA and it clearly inhibited growth of Staphylococcus aureus. Result of the YML gene expression using quantitative polymerase chain reaction showed that the YML gene was up-regulated to maximum at 30 day postpartum, that is, comparatively high YML can be found in initial milk production. The phylogenetic tree indicated that the amino acid sequence was similar to cow kidney lysozyme, which implied that the YML may have diverged from a different ancestor gene such as cow mammary glands. In our study, we suggest that YML be a new c-type lysozyme expressed in yak mammary glands that plays a role as host immunity.

Effects of modified β-cyclodextrin on thermal stability and conformation of lysozyme

International Nuclear Information System (INIS)

Kamiyama, Tadashi; Satoh, Megumi; Tateishi, Takahiro; Nojiri, Tomoaki; Takeuchi, Daisuke; Kimura, Takayoshi

2012-01-01

Highlights: ► Effects of cyclodextrin on stability and conformation of lysozyme were clarified. ► The CD influences the hydrophobic interaction of lysozyme by the inclusion. ► The CD relatively destabilized the folded state by stabilizing the unfolded state. ► The destabilization depends on the concentration and the substituent of CD. ► The conformation of lysozyme was more spread at unfolded state by inclusion of CD. - Abstract: Effects of cyclic oligosaccharide cyclodextrin (CD) on stability and conformation of lysozyme were clarified thermodynamically and rheologically by DSC, viscosity, and circular dichroism measurements. The modified β-CD relatively destabilized the folded state of lysozyme by stabilizing the unfolded state due to inclusion of hydrophobic part into the hydrophobic interior of CD. The order of higher destabilization effect was acetyl-β-CD > methyl-β-CD > hydroxypropyl-β-CD. Apparent number of bound CD to unfolded state for methyl-, hydroxypropyl-, and acetyl-β-CD is 6.7 ± 0.7, 4.2 ± 1.1, and 18.6 ± 4.3 and the binding constant is 5.5 ± 0.8, 6.7 ± 2.4, and 4.4 ± 1.2 L mol −1 , respectively. The viscosity for unfolded state was increased with an increase in the each modified β-CD concentration, suggesting that the inclusion of CD on a part of hydrophobic core at unfolded state leads to break the hydrophobic core, then lysozyme would be more spread structure. The substituent of CD can accelerate instability by directly breaking hydrogen bond and/or can restrain instability by increase in hydrophobic interaction. The fact that the each modified CDs has different destabilization effect shows a possibility to control the stability of protein by the substitution of CD.

Egg hatching response to a range of ultraviolet-B (UV-B) radiation doses for four predatory mites and the herbivorous spider mite Tetranychus urticae.

Science.gov (United States)

Koveos, Dimitrios S; Suzuki, Takeshi; Terzidou, Anastasia; Kokkari, Anastasia; Floros, George; Damos, Petros; Kouloussis, Nikos A

2017-01-01

Egg hatchability of four predatory mites-Phytoseiulus persimilis Athias-Henriot, Iphiseius [Amblyseius] degenerans Berlese, Amblyseius swirskii Athias-Henriot, and Euseius finlandicus Oudemans (Acari: Phytoseiidae)-and the spider mite Tetranychus urticae Koch (Acari: Tetranychidae) was determined under various UV-B doses either in constant darkness (DD) or with simultaneous irradiation using white light. Under UV-B irradiation and DD or simultaneous irradiation with white light, the predator's eggs hatched in significantly lower percentages than in the control non-exposed eggs, which indicates deleterious effects of UV-B on embryonic development. In addition, higher hatchability percentages were observed under UV-B irradiation and DD in eggs of the predatory mites than in eggs of T. urticae. This might be caused by a higher involvement of an antioxidant system, shield effects by pigments or a mere shorter duration of embryonic development in predatory mites than in T. urticae, thus avoiding accumulative effects of UV-B. Although no eggs of T. urticae hatched under UV-B irradiation and DD, variable hatchability percentages were observed under simultaneous irradiation with white light, which suggests the involvement of a photoreactivation system that reduces UV-B damages. Under the same doses with simultaneous irradiation with white light, eggs of T. urticae displayed higher photoreactivation and were more tolerant to UV-B than eggs of the predatory mites. Among predators variation regarding the tolerance to UV-B effects was observed, with eggs of P. persimilis and I. degenerans being more tolerant to UV-B radiation than eggs of A. swirskii and E. finlandicus.

Liquid egg white pasteurization using a centrifugal UV irradiator.

Science.gov (United States)

Geveke, David J; Torres, Daniel

2013-03-01

Studies are limited on UV nonthermal pasteurization of liquid egg white (LEW). The objective of this study was to inactivate Escherichia coli using a UV irradiator that centrifugally formed a thin film of LEW on the inside of a rotating cylinder. The LEW was inoculated with E. coli K12 to approximately 8 log cfu/ml and was processed at the following conditions: UV intensity 1.5 to 9.0 mW/cm²; cylinder rotational speed 450 to 750 RPM, cylinder inclination angle 15° to 45°, and flow rate 300 to 900 ml/min, and treatment time 1.1 to 3.2s. Appropriate dilutions of the samples were pourplated with tryptic soy agar (TSA). Sublethal injury was determined using TSA+4% NaCl. The regrowth of surviving E. coli during refrigerated storage for 28 days was investigated. The electrical energy of the UV process was also determined. The results demonstrated that UV processing of LEW at a dose of 29 mJ/cm² at 10°C reduced E. coli by 5 log cfu/ml. Inactivation significantly increased with increasing UV dose and decreasing flow rate. The results at cylinder inclination angles of 30° and 45° were similar and were significantly better than those at 15°. The cylinder rotational speed had no significant effect on inactivation. The occurrence of sublethal injury was detected. Storage of UV processed LEW at 4° and 10°C for 21 days further reduced the population of E. coli to approximately 1 log cfu/ml where it remained for an additional 7 days. The UV energy applied to the LEW to obtain a 5 log reduction of E. coli was 3.9 J/ml. These results suggest that LEW may be efficiently pasteurized, albeit at low flow rates, using a nonthermal UV device that centrifugally forms a thin film. Published by Elsevier B.V.

Macromolecular complexes of lysozyme with kappa carrageenan

NARCIS (Netherlands)

Antonov, Y.A.; Zhuravleva, I.L.; Cardinaels, R.; Moldenaers, P.

2018-01-01

We present a structural study of the complexation and binding of lysozyme (Lys) with kappa carrageenan (kCG) by means of turbidity measurements, phase analysis, dynamic and electrophoretic light scattering, differential scanning microcalorimetry (DSMC), confocal laser scanning (CLSM) microscopy,

Interaction of lysozyme protein with different sized silica nanoparticles and their resultant structures

Energy Technology Data Exchange (ETDEWEB)

Yadav, Indresh, E-mail: iykumarindresh288@gmail.com; Aswal, V. K. [Solid State Physics Division, Bhabha Atomic Research Centre, Mumbai 400 085 (India); Kohlbrecher, J. [Laboratory for Neutron Scattering, Paul Scherrer Institut, CH-5232 PSI Villigen (Switzerland)

2016-05-23

The interaction of model protein-lysozyme with three different sized anionic silica nanoparticles has been studied by UV-vis spectroscopy, dynamic light scattering (DLS) and small-angle neutron scattering (SANS). The surface area and curvature of the nanoparticles change with size, which significantly influence their interaction with protein. The lysozyme adsorbs on the surface of the nanoparticles due to electrostatic attraction and leads to the phase transformation from one phase (clear) to two-phase (turbid) of the nanoparticle-protein system. The dominance of lysozyme induced short-range attraction over long-range electrostatic repulsion between nanoparticles is responsible for phase transformation and modeled by the two-Yukawa potential. The magnitude of the attractive interaction increases with the size of the nanoparticles as a result the phase transformation commences relatively at lower concentration of lysozyme. The structure of the nanoparticle-protein system in two-phase is characterized by the diffusion limited aggregate type of mass fractal morphology.

Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

Directory of Open Access Journals (Sweden)

Ryosuke Matsuoka

2017-01-01

Full Text Available Egg whites (EW are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n=36, 198±1 g were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5±0.4, 96.5±0.1, and 96.5±0.7, resp.. The EW group values were significantly higher than the whey group values (90.5±1.0. These results show that EW serve as a good source of protein, irrespective of heating.

Molecular cloning, sequence analysis and phylogeny of first caudata g-type lysozyme in axolotl (Ambystoma mexicanum).

Science.gov (United States)

Yu, Haining; Gao, Jiuxiang; Lu, Yiling; Guang, Huijuan; Cai, Shasha; Zhang, Songyan; Wang, Yipeng

2013-11-01

Lysozymes are key proteins that play important roles in innate immune defense in many animal phyla by breaking down the bacterial cell-walls. In this study, we report the molecular cloning, sequence analysis and phylogeny of the first caudate amphibian g-lysozyme: a full-length spleen cDNA library from axolotl (Ambystoma mexicanum). A goose-type (g-lysozyme) EST was identified and the full-length cDNA was obtained using RACE-PCR. The axolotl g-lysozyme sequence represents an open reading frame for a putative signal peptide and the mature protein composed of 184 amino acids. The calculated molecular mass and the theoretical isoelectric point (pl) of this mature protein are 21523.0 Da and 4.37, respectively. Expression of g-lysozyme mRNA is predominantly found in skin, with lower levels in spleen, liver, muscle, and lung. Phylogenetic analysis revealed that caudate amphibian g-lysozyme had distinct evolution pattern for being juxtaposed with not only anura amphibian, but also with the fish, bird and mammal. Although the first complete cDNA sequence for caudate amphibian g-lysozyme is reported in the present study, clones encoding axolotl's other functional immune molecules in the full-length cDNA library will have to be further sequenced to gain insight into the fundamental aspects of antibacterial mechanisms in caudate.

Differentially expressed genes in white egg 2 mutant of silkworm ...

African Journals Online (AJOL)

use

2011-12-21

Dec 21, 2011 ... In order to obtain an overall view on gene expression profiles at early embryo ... existed multi-allelic mutations. As of other insects, the color of the eggs of silkworm ..... Acid-sensitive two pore domain K+ channel dTASK-6.

Receptor-mediated endocytosis of lysozyme in renal proximal tubules of the frog Rana temporaria

Directory of Open Access Journals (Sweden)

E.V. Seliverstova

2015-04-01

Full Text Available The mechanism of protein reabsorption in the kidney of lower vertebrates remains insufficiently investigated in spite of raising interest to the amphibian and fish kidneys as a useful model for physiological and pathophysiological examinations. In the present study, we examined the renal tubular uptake and the internalization rote of lysozyme after its intravenous injection in the wintering frog Rana temporaria using immunohisto- and immunocytochemistry and specific markers for some endocytic compartments. The distinct expression of megalin and cubilin in the proximal tubule cells of lysozyme-injected frogs was revealed whereas kidney tissue of control animals showed no positive immunoreactivity. Lysozyme was detected in the apical endocytic compartment of the tubular cells and colocalized with clathrin 10 min after injection. After 20 min, lysozyme was located in the subapical compartment negative to clathrin (endosomes, and intracellular trafficking of lysozyme was coincided with the distribution of megalin and cubilin. However, internalized protein was retained in the endosomes and did not reach lysosomes within 30 min after treatment that may indicate the inhibition of intracellular trafficking in hibernating frogs. For the first time, we provided the evidence that lysozyme is filtered through the glomeruli and absorbed by receptor-mediated clathrin-dependent endocytosis in the frog proximal tubule cells. Thus, the protein uptake in the amphibian mesonephros is mediated by megalin and cubilin that confirms a critical role of endocytic receptors in the renal reabsorption of proteins in amphibians as in mammals.

21 CFR 862.1490 - Lysozyme (muramidase) test system.

Science.gov (United States)

2010-04-01

... serum, plasma, leukocytes, and urine. Lysozyme measurements are used in the diagnosis and treatment of monocytic leukemia and kidney disease. (b) Classification. Class I (general controls). The device is exempt...

Synthesis of Ag{sub 2}S nanorods by biomimetic method in the lysozyme matrix

Energy Technology Data Exchange (ETDEWEB)

Qin, Dezhi, E-mail: dezhiqin@163.com; Zhang, Li; He, Guoxu; Zhang, Qiuxia

2013-09-01

Graphical abstract: - Highlights: • Firstly, Ag{sub 2}S nanorods were synthesized by biomimetic method in the lysozyme solutions. • The study of the interaction between Ag{sup +} and the lysozyme. • Discussion of possible formation mechanism of Ag{sub 2}S nanorods. • The synthesis process of lyso-conjugated Ag{sub 2}S nanocrystals is facile, effective and environment friendly. - Abstract: Ag{sub 2}S nanorods were successfully synthesized by biomimetic route in the lysozyme solution at physiological temperature and atmospheric pressure. The transmission electron microscopy (TEM) images revealed that the prepared nanorods are uniform and monodisperse with homogeneous size about 50 nm in diameter and 150 nm in length. The optical property of Ag{sub 2}S nanocrystals was studied by the ultraviolet–visible (UV–vis) and photoluminescence (PL) spectroscopy, the results show that the products exhibit well-defined emission at 471 nm and 496 nm excited by 292 nm. The interaction of Ag{sup +}/Ag{sub 2}S with the lysozyme was investigated through Fourier transform infrared (FT-IR) spectroscopy, which shows that the cooperation effect of the lysozyme and Ag{sup +} could be responsible for the formation of as obtained Ag{sub 2}S nanorods.

Serum lysozyme activity in coeliac disease: a possible aid to athe diagnosis of malignant change.

OpenAIRE

Cooper, B T; Ukabam, S O; Barry, R E; Read, A E

1981-01-01

Serum lysozyme activities were measured in 34 control subjects, 13 untreated adult coeliac patients, 21 adult coeliac patients on gluten-free diet, and eight coeliac patients with a histiocytic lymphoma. Serum lysozyme activities were raised in three untreated patients, three patients treated with a gluten-free diet, and in only two patients with coeliac disease and lymphoma. Serum lysozyme estimations cannot be recommended as an aid to the diagnosis of lymphoma in patients with coeliac disease.

Essential elements in different types of eggs by neutron activation analysis

International Nuclear Information System (INIS)

Ambrogi, Jessica B.; Gomes, Bruna G.; Avegliano, Roseane P.; Maihara, Vera A.

2015-01-01

Eggs are excellent sources of protein and provide essential nutrients to human nutrition. Neither the color of the shell nor that of the yolk affects the egg nutritive value, even though this value can vary according to the eggs from different poultries, and as well as according to the feed given to them. The egg consumption of the Brazilian southeastern population is 9.9 g/day, which represents 0.61% of the daily food consumption per capita. The objective of this study was to determine the concentrations of the elements Br, Ca, Cr, Cs, Fe, Na, Rb, Se, Sc and Zn in three types of eggs (hen, free-range and quail eggs). The edible parts of the eggs (egg white and egg yolks) were analyzed Hard-boiled and Raw. The Neutron Activation Analysis (INAA) was applied to determine the element concentrations. The samples were irradiated for approximately eight hours in flux of 4.5-5.5 10 12 n cm -2 s -1 , at nuclear research reactor IEA-R1 of the Nuclear and Energy Research Institute, IPEN/CNEN-SP, Sao Paulo, Brazil. There was variation in the elements concentrations among the types of eggs and between Hard-boiled and Raw eggs. (author)

Essential elements in different types of eggs by neutron activation analysis

Energy Technology Data Exchange (ETDEWEB)

Ambrogi, Jessica B.; Gomes, Bruna G.; Avegliano, Roseane P.; Maihara, Vera A., E-mail: jessica.ambrogi@hotmail.com, E-mail: brunagabrielegomes@gmail.com, E-mail: avegliano@uol.com.br, E-mail: vmaihara@ipen.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2015-07-01

Eggs are excellent sources of protein and provide essential nutrients to human nutrition. Neither the color of the shell nor that of the yolk affects the egg nutritive value, even though this value can vary according to the eggs from different poultries, and as well as according to the feed given to them. The egg consumption of the Brazilian southeastern population is 9.9 g/day, which represents 0.61% of the daily food consumption per capita. The objective of this study was to determine the concentrations of the elements Br, Ca, Cr, Cs, Fe, Na, Rb, Se, Sc and Zn in three types of eggs (hen, free-range and quail eggs). The edible parts of the eggs (egg white and egg yolks) were analyzed Hard-boiled and Raw. The Neutron Activation Analysis (INAA) was applied to determine the element concentrations. The samples were irradiated for approximately eight hours in flux of 4.5-5.5 10{sup 12} n cm{sup -2} s{sup -1}, at nuclear research reactor IEA-R1 of the Nuclear and Energy Research Institute, IPEN/CNEN-SP, Sao Paulo, Brazil. There was variation in the elements concentrations among the types of eggs and between Hard-boiled and Raw eggs. (author)

[Inactivating Effect of Heat-Denatured Lysozyme on Murine Norovirus in Bread Fillings].

Science.gov (United States)

Takahashi, Michiko; Yasuda, Yuka; Takahashi, Hajime; Takeuchi, Akira; Kuda, Takashi; Kimura, Bon

2018-01-01

In this study, we investigated the viability of murine norovirus strain 1 (MNV-1), a surrogate for human norovirus, in bread fillings used for making stuffed buns and pastries. The inactivating effect of heat-denatured lysozyme, which was recently reported to have an antiviral effect, on MNV-1 contaminating the bread fillings was also examined. MNV-1 was inoculated into two types of fillings (chocolate cream, marmalade jam) at 4.5 log PFU/g, and the bread fillings were stored at 4℃ for 5 days. MNV-1 remained viable in the bread fillings during storage. However, addition of 1% heat-denatured lysozyme to the fillings resulted in a decrease of MNV-1 infectivity immediately after inoculation, in both fillings. On the fifth day of storage, MNV-1 infectivity was decreased by 1.2 log PFU/g in chocolate cream and by 0.9 log PFU/g in marmalade jam. Although the mechanism underlying the anti-norovirus effect of heat-denatured lysozyme has not been clarified, our results suggest that heat-denatured lysozyme can be used as an inactivating agent against norovirus in bread fillings.

An electron microscopy study of the diversity of Streptococcus sanguinis cells induced by lysozyme in vitro.

Science.gov (United States)

Hao, Yuqing; Li, Li; Li, Wei; Zhou, Xuedong; Lu, Junjun

2010-01-01

Bacterial virulence could be altered by the antimicrobial agents of the host. Our aim was to identify the damage and survival of Streptococcus sanguinis induced by lysozymes in vitro and to analyse the potential of oral microorganisms to shirk host defences, which cause infective endocarditis. S. sanguinis ATCC 10556 received lysozyme at concentrations of 12.5, 25, 50 and 100 microg/ml. Cells were examined by electron microscopy. The survival was assessed by colony counting and construction of a growth curve. Challenged by lysozymes, cells mainly exhibited cell wall damage, which seemed to increase with increasing lysozyme concentration and longer incubation period in the presence of ions. Cells with little as well as apparent lesion were observed under the same treatment set, and anomalous stick and huge rotund bodies were occasionally observed. After the removal of the lysozyme, some damaged cells could be reverted to its original form with brain heart infusion (BHI), and their growth curve was similar to the control cells. After further incubation in BHI containing lysozyme, S. sanguinis cell damage stopped progressing, and their growth curve was also similar to the control cells. The results suggested that the S. sanguinis lesions caused by the lysozyme in the oral cavity may be nonhomogeneous and that some damaged cells could self-repair and survive. It also indicated that S. sanguinis with damaged cell walls may survive and be transmitted in the bloodstream.

Thermodynamic Exploration of Eosin-Lysozyme Binding: A Physical Chemistry and Biochemistry Laboratory Experiment

Science.gov (United States)

Huisman, Andrew J.; Hartsell, Lydia R.; Krueger, Brent P.; Pikaart, Michael J.

2010-01-01

We developed a modular pair of experiments for use in the undergraduate physical chemistry and biochemistry laboratories. Both experiments examine the thermodynamics of the binding of a small molecule, eosin Y, to the protein lysozyme. The assay for binding is the quenching of lysozyme fluorescence by eosin through resonant energy transfer. In…

Synergistic cytotoxicity and mechanism of caffeine and lysozyme on hepatoma cell line HepG2

Science.gov (United States)

Yang, Hongchao; Li, Jingjuan; Cui, Lin; Ren, Yanqing; Niu, Liying; Wang, Xinguo; Huang, Yun; Cui, Lijian

2018-03-01

The influences of caffeine, lysozyme and the joint application of them on the hepatoma cell line HepG2 proliferation inhibition and cell apoptosis were observed by 3-(4, 5-dimethyl-2-thiazyl)-2, 5-diphenyl-2H-tetrazolium bromide assay and Hoechst 33342, which showed the proliferation inhibition rate of the joint application on HepG2 cells was 47.21%, significantly higher than caffeine or lysozyme, and the joint application promoted the apoptosis of HepG2 cells obviously. Van't Hoff classical thermodynamics formula, the Föster theory of non-radiation energy transfer and fluorescence phase diagram were used to manifest that the process of lysozyme binding to caffeine followed a two-state model, which was spontaneous at low temperature driven by enthalpy change, and the predominant intermolecular force was hydrogen bonding or Van der Waals force to stabilize caffeine-lysozyme complex with the distance 5.86 nm. The attenuated total reflection-Fourier transform infrared spectra indicated that caffeine decreased the relative contents of α-helix and β-turn, which inferred the structure of lysozyme tended to be "loose". Synchronous fluorescence spectra and ultraviolet spectra supported the above conclusion. The amino acid residues in the cleft of lysozyme were exposed and electropositivity was increased attributing to the loose structure, which were conducive to increasing caffeine concentration on the HepG2 cell surface by electrostatic interaction to show synergistic effect. The great quantities of microvilli on the liver cancer cell membrane surface, is beneficial for the lysozyme-caffeine compound to aggregate on cell surface to increase the concentration of caffeine to play stronger physiological role by electrostatic effect.

On the possibility of using polycrystalline material in the development of structure-based generic assays

Energy Technology Data Exchange (ETDEWEB)

Allaire, Marc, E-mail: allaire@bnl.gov; Moiseeva, Natalia [National Synchrotron Light Source, Brookhaven National Laboratory, Upton, NY 11973-5000 (United States); Botez, Cristian E. [Department of Physics and Astronomy, Stony Brook University, Stony Brook, NY 11794-3800 (United States); Engel, Matthew A. [National Synchrotron Light Source, Brookhaven National Laboratory, Upton, NY 11973-5000 (United States); Department of Biomedical Engineering, Stony Brook University, Stony Brook, NY 11794-2580 (United States); Stephens, Peter W. [National Synchrotron Light Source, Brookhaven National Laboratory, Upton, NY 11973-5000 (United States); Department of Physics and Astronomy, Stony Brook University, Stony Brook, NY 11794-3800 (United States)

2009-04-01

The correlation coefficients calculated between raw powder diffraction profiles can be used to identify ligand-bound/unbound states of lysozyme. The discovery of ligands that bind specifically to a targeted protein benefits from the development of generic assays for high-throughput screening of a library of chemicals. Protein powder diffraction (PPD) has been proposed as a potential method for use as a structure-based assay for high-throughput screening applications. Building on this effort, powder samples of bound/unbound states of soluble hen-egg white lysozyme precipitated with sodium chloride were compared. The correlation coefficients calculated between the raw diffraction profiles were consistent with the known binding properties of the ligands and suggested that the PPD approach can be used even prior to a full description using stereochemically restrained Rietveld refinement.

On the possibility of using polycrystalline material in the development of structure-based generic assays

International Nuclear Information System (INIS)

Allaire, Marc; Moiseeva, Natalia; Botez, Cristian E.; Engel, Matthew A.; Stephens, Peter W.

2009-01-01

The correlation coefficients calculated between raw powder diffraction profiles can be used to identify ligand-bound/unbound states of lysozyme. The discovery of ligands that bind specifically to a targeted protein benefits from the development of generic assays for high-throughput screening of a library of chemicals. Protein powder diffraction (PPD) has been proposed as a potential method for use as a structure-based assay for high-throughput screening applications. Building on this effort, powder samples of bound/unbound states of soluble hen-egg white lysozyme precipitated with sodium chloride were compared. The correlation coefficients calculated between the raw diffraction profiles were consistent with the known binding properties of the ligands and suggested that the PPD approach can be used even prior to a full description using stereochemically restrained Rietveld refinement

In Vitro Effect of Lysozyme on Albumin Deposition to Hydrogel Contact Lens Materials.

Science.gov (United States)

Babaei Omali, Negar; Subbaraman, Lakshman N; Heynen, Miriam; Fadli, Zohra; Coles-Brennan, Chantal; Jones, Lyndon W

2017-11-01

Albumin deposition on contact lenses could be detrimental to contact lens (CL) wear because this may increase the risk of bacterial binding and reduce comfort. Lysozyme deposition on selected lens materials would reduce albumin deposition on lenses. This study aims to determine if lysozyme deposition on CLs could act as a barrier against subsequent albumin adsorption, using an in vitro model. Six hydrogel CL materials (etafilcon A, polymacon, nelfilcon A, omafilcon A, ocufilcon B, and nesofilcon A) were evaluated. Four CLs of each type were soaked in lysozyme solution for 16 hours at 37°C. Lysozyme-coated lenses were then placed in vials with 1.5 mL of artificial tear solution containing I-labeled albumin for 16 hours at 37°C with shaking. Four uncoated lenses of each type were used as controls. Lenses soaked in radiolabeled albumin were rinsed in a phosphate-buffered saline solution, and radioactive counts were measured directly on lenses using a gamma counter. Albumin uptake on lenses was measured using a calibration curve by plotting radioactive counts versus protein concentration. Results are reported as mean ± SD. Lysozyme-coated etafilcon A lenses exhibited lower levels of deposited albumin than uncoated etafilcon A lenses (58 ± 12 vs. 84 ± 5 ng/lens; P albumin adsorption between control (uncoated) and lysozyme-coated polymacon (105 ± 10 vs. 110 ± 34 ng/lens), nelfilcon A (51 ± 7 vs. 42 ± 20 ng/lens), omafilcon A (90 ± 20 vs. 80 ± 38 ng/lens), ocufilcon B (87 ± 20 vs. 115 ± 50 ng/lens), and nesofilcon A (170 ± 29 vs. 161 ± 10 ng/lens) lens materials (P > .05). Uncoated nesofilcon A lenses deposited the highest amount of albumin when compared with other uncoated lenses (P albumin, which may potentially be beneficial to CL wearers.

Effect of Encapsulation on Antimicrobial Activity of Herbal Extracts with Lysozyme

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Petra Matouskova

2016-01-01

Full Text Available Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. The presented work is focused on the study of the effect of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin on their activity and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan and starch. Antimicrobial activity was tested against two Gram-positive (Bacillus subtilis and Micrococcus luteus and two Gram-negative (Escherichia coli and Serratia marcescens bacteria. Encapsulation was successful in all types of polysaccharide particles and liposomes. The prepared particles exhibited very good long-term stability, especially in aqueous conditions. Antimicrobial activity was retained in all types of particles. Liposomes with encapsulated herb and spice extracts exhibited very good inhibitory effect against all tested bacterial strains. Most of herbal extracts had very good antimicrobial effect against the tested Gram-negative bacterial strains, while Gram-positive bacteria were more sensitive to lysozyme particles. Thus, particles with co-encapsulated herbs and lysozyme are more active against different types of bacteria, and more stable and more effective during long-term storage. Particles with encapsulated mixture of selected plant extracts and lysozyme could be used as complex antimicrobial preparation with controlled release in the production of food and food supplements, pharmaceutical and cosmetic industries.

Effect of ethanol as a co-solvent on the aerosol performance and stability of spray-dried lysozyme

DEFF Research Database (Denmark)

Ji, Shuying; Thulstrup, Peter Waaben; Mu, Huiling

2016-01-01

In the spray drying process, organic solvents can be added to facilitate drying, accommodate certain functional excipients, and modify the final particle characteristics. In this study, lysozyme was used as a model pharmaceutical protein to study the effect of ethanol as a co...... the spray drying process. The enzymatic activities of the spray-dried lysozyme showed no significant impact of ethanol; however, the lysozyme enzymatic activity was ca. 25% lower compared to the starting material. In conclusion, the addition of ethanol as a co-solvent in the spray drying feed for lysozyme......-solvent on the stability and aerosol performance of spray-dried protein. Lysozyme was dissolved in solutions with various ratios of ethanol and water, and subsequently spray-dried. A change from spherical particles into wrinkled and folded particles was observed upon increasing the ratio of ethanol in the feed...

Quality traits of eggs from autosexing Easter eggers

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H. Lukanov

2016-09-01

Full Text Available Abstract. The main egg quality traits were investigated in two autosexing F1 Easter egger crosses. Partridge Araucana roosters were used as carriers of the eggshell biliverdin pigmentation gene. Maternal forms used for obtaining the two experimental crosses were high-producing layer hens carrying the sex-linked S and B genes. Experimental groups comprised F1 crosses of partridge Araucana roosters with white mutational Rhode Island hens or hens with barred colour mutation. The aim of the study was to investigated the quality traits of blue-green eggs produced by autosexing hens. The egg quality was evaluated at 38 weeks of age. Studied traits comprised egg weight (g, shape index, albumen index (AI, Haugh units (HU, yolk index (YI, yolk colour (Roche scale, 2 2 percentages of albumen, yolk and eggshell (%, eggshell surface (cm , eggshell density (mg/cm , average eggshell thickness (µm and eggshell colour. The group W was outlined with the highest egg weight – 61.03±0.47 g, and group A – with the lowest (50.91±0.32 g. The albumen and yolk quality was the best in group A, where albumen index was 0.075±0.002, Haugh units – 76.53±0.8 and yolk index – 0.491±0.009. The analysis of eggshell colour showed that eggs of group A were with the highest lightness (L* value (73.60±0.77, whereas eggs of groups W and AW had egg lightness of 60.45±0.53 and 61.11±0.55 (p<0.001 respectively. The shell colour index (SCI demonstrated a certain overlap of values in eggs with protoporphyrin and biliverdin taints. After introduction of a correction coefficient and recalculation of SCI*, the values of green eggs assumed a negative sign and could be distinguished from brown eggs.

Egg Component-Composited Inverse Opal Particles for Synergistic Drug Delivery.

Science.gov (United States)

Liu, Yuxiao; Shao, Changmin; Bian, Feika; Yu, Yunru; Wang, Huan; Zhao, Yuanjin

2018-05-23

Microparticles have a demonstrated value in drug delivery systems. The attempts to develop this technology focus on the generation of functional microparticles by using innovative but accessible materials. Here, we present egg component-composited microparticles with a hybrid inverse opal structure for synergistic drug delivery. The egg component inverse opal particles were produced by using egg yolk to negatively replicate colloid crystal bead templates. Because of their huge specific surface areas, abundant nanopores, and complex nanochannels of the inverse opal structure, the resultant egg yolk particles could be loaded with different kinds of drugs, such as hydrophobic camptothecin (CPT), by simply immersing them into the corresponding drug solutions. Attractively, additional drugs, such as the hydrophilic doxorubicin (DOX), could also be encapsulated into the particles through the secondary filling of the drug-doped egg white hydrogel into the egg yolk inverse opal scaffolds, which realized the synergistic drug delivery for the particles. It was demonstrated that the egg-derived inverse opal particles were with large quantity and lasting releasing for the CPT and DOX codelivery, and thus could significantly reduce cell viability, and enhance therapeutic efficacy in treating cancer cells. These features of the egg component-composited inverse opal microparticles indicated that they are ideal microcarriers for drug delivery.

Cloning the human lysozyme cDNA: Inverted Alu repeat in the mRNA and in situ hybridization for macrophages and Paneth cells

International Nuclear Information System (INIS)

Chung, L.P.; Keshav, S.; Gordon, S.

1988-01-01

Lysozyme is a major secretory product of human and rodent macrophages and a useful marker for myelomonocytic cells. Based on the known human lysozyme amino acid sequence, oligonucleotides were synthesized and used as probes to screen a phorbol 12-myristate 13-acetate-treated U937 cDNA library. A full-length human lysozyme cDNA clone, pHL-2, was obtained and characterized. Sequence analysis shows that human lysozyme, like chicken lysozyme, has in 18-amino-acid-long signal peptide, but unlike the chicken lysozyme cDNA, the human lysozyme cDNA has a >1-kilobase-long 3' nontranslated sequence. Interestingly, within this 3' region, an inverted repeat of the Alu family of repetitive sequences was discovered. In RNA blot analyses, DNA probes prepared from pHL-2 can be used to detect lysozyme mRNA not only from human but also from mouse and rat. Moreover, by in situ hybridization, complementary RNA transcripts have been used as probes to detect lysozyme mRNA in mouse macrophages and Paneth cells. This human lysozyme cDNA clone is therefore likely to be a useful molecular probe for studying macrophage distribution and gene expression

Controlled Release of Lysozyme from Double-Walled Poly(Lactide-Co-Glycolide (PLGA Microspheres

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Rezaul H. Ansary

2017-10-01

Full Text Available Double-walled microspheres based on poly(lactide-co-glycolide (PLGA are potential delivery systems for reducing a very high initial burst release of encapsulated protein and peptide drugs. In this study, double-walled microspheres made of glucose core, hydroxyl-terminated poly(lactide-co-glycolide (Glu-PLGA, and carboxyl-terminated PLGA were fabricated using a modified water-in-oil-in-oil-in-water (w1/o/o/w2 emulsion solvent evaporation technique for the controlled release of a model protein, lysozyme. Microspheres size, morphology, encapsulation efficiency, lysozyme in vitro release profiles, bioactivity, and structural integrity, were evaluated. Scanning electron microscopy (SEM images revealed that double-walled microspheres comprising of Glu-PLGA and PLGA with a mass ratio of 1:1 have a spherical shape and smooth surfaces. A statistically significant increase in the encapsulation efficiency (82.52% ± 3.28% was achieved when 1% (w/v polyvinyl alcohol (PVA and 2.5% (w/v trehalose were incorporated in the internal and external aqueous phase, respectively, during emulsification. Double-walled microspheres prepared together with excipients (PVA and trehalose showed a better control release of lysozyme. The released lysozyme was fully bioactive, and its structural integrity was slightly affected during microspheres fabrication and in vitro release studies. Therefore, double-walled microspheres made of Glu-PLGA and PLGA together with excipients (PVA and trehalose provide a controlled and sustained release for lysozyme.

Biofilm formation and transcriptome analysis of Streptococcus gallolyticus subsp. gallolyticus in response to lysozyme.

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Imke Grimm

Full Text Available Streptococcus gallolyticus subsp. gallolyticus is a commensal bacterium of the human gastrointestinal tract, and a pathogen causing infective endocarditis and other biofilm-associated infections via exposed collagen. This study focuses on the characterization of the biofilm formation and collagen adhesion of S. gallolyticus subsp. gallolyticus under different conditions. In this study, it has been observed that the isolate UCN 34 is resistant to 20 mg/ml lysozyme in BHI medium, whereas the strain BAA-2069 builds more biofilm in the presence of lysozyme compared to in a control of BHI without lysozyme. A transcriptome analysis with whole genome microarrays of these two isolates in BHI medium with lysozyme compared to control without lysozyme revealed changes in gene expression levels. In the isolate BAA-2069, 67 genes showed increased expression in the presence of lysozyme, while in the isolate UCN 34, 165 genes showed increased expression and 30 genes showed decreased expression through lysozyme treatment. Products of genes which were higher expressed are in involved in transcription and translation, in cell-wall modification, in hydrogen peroxide resistance and in bacterial immunity. Furthermore, the adhesion ability of different strains of S. gallolyticus subsp. gallolyticus to collagen type I and IV was analyzed. Thereby, we compared the adhesion of 46 human isolates with 23 isolates from animals. It was shown that the adhesion ability depends significantly on whether the isolate was isolated from human or animal. For example, high adhesion ability was observed for strain UCN 34 isolated from an infective endocarditis patient, whereas strain DSM 16831 isolated from koala feces adhered only marginally to collagen. Full genome microarray analysis of these two strains revealed strain-dependent gene expression due to adhesion. The expression of 25 genes of a transposon and 15 genes of a phage region in strain DSM 16831 were increased, which

The Addition of White Turmeric (Curcuma zedoaria Concentrated Base on Quality Antioxidant Activity, Total Phenol, Protein Content and Salt Content of Salted Egg

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Mu’addimah Mu’addimah

2017-03-01

Full Text Available The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity, total phenols, protein content and salt content of salted egg. The materials were duck’s egg, water, salt, and essence of white turmeric. The method was experiment using Complete Randomized Design (CRD with five treatments and three for replications. The Curcuma zedoaria juice research were divided into P0 (0%, P1 (10%, P2 (20%, P3 (30% and P4 (40%. Data was analyzed using Analysis of Variance (ANOVA and then continued by Duncan’s Multiple Range Test (DMRT, if it was found significant effect among treatmeants. The result showed that the addition of Curcuma zedoaria juice indicated highly significant different effect (P<0.01 on antioxidant activity, protein content and salt content, but significantly effect (P<0.05 on total phenol. The best treatment was the addition of Curcuma zedoaria juice 40% were indicated of antioxidant activity, total phenol, protein content and the salt content was 99.80 mg/g, 0.16%, 9.96%, 2.43% respectively.

Binding and Inhibitory Effect of the Dyes Amaranth and Tartrazine on Amyloid Fibrillation in Lysozyme.

Science.gov (United States)

Basu, Anirban; Suresh Kumar, Gopinatha

2017-02-16

Interaction of two food colorant dyes, amaranth and tartrazine, with lysozyme was studied employing multiple biophysical techniques. The dyes exhibited hypochromic changes in the presence of lysozyme. The intrinsic fluorescence of lysozyme was quenched by both dyes; amaranth was a more efficient quencher than tartrazine. The equilibrium constant of amaranth was higher than that of tartarzine. From FRET analysis, the binding distances for amaranth and tartrazine were calculated to be 4.51 and 3.93 nm, respectively. The binding was found to be dominated by non-polyelectrolytic forces. Both dyes induced alterations in the microenvironment surrounding the tryptophan and tyrosine residues of the protein, with the alterations being comparatively higher for the tryptophans than the tyrosines. The interaction caused significant loss in the helicity of lysozyme, the change being higher with amaranth. The binding of both dyes was exothermic. The binding of amaranth was enthalpy driven, while that of tartrazine was predominantly entropy driven. Amaranth delayed lysozyme fibrillation at 25 μM, while tartrazine had no effect even at 100 μM. Nevertheless, both dyes had a significant inhibitory effect on fibrillogenesis. The present study explores the potential antiamyloidogenic property of these azo dyes used as food colorants.

Production of active lysozyme films by matrix assisted pulsed laser evaporation at 355 nm

DEFF Research Database (Denmark)

Purice, Andreea; Schou, Jørgen; Kingshott, P.

2007-01-01

Thin lysozyme films have been produced in a dry environment by MAPLE (matrix assisted pulsed laser evaporation) from a water ice matrix irradiated by laser light at 355 nm above the absorption threshold of the protein. A significant part of the lysozyme molecules are transferred to the film without...

Factorial estimation of energy requirement for egg production

DEFF Research Database (Denmark)

Chwalibog, André

1992-01-01

Based on balance and respiration measurements with 60 White Leghorns during the laying period from 27 to 48 wk of age, a factorial method for estimating the energy requirement for egg production is proposed. The present experiment showed that the deposition of fat and energy increased during...... the laying period, but protein deposition slightly decreased. It has been shown that the efficiency of ME utilization for fat energy deposition is higher than for protein energy deposition in the egg. Because the proportions of protein and fat differ during the laying period, and because energy utilization...... is different between protein and fat, the ME requirement was calculated as the sum of ME for maintenance and the partial requirements for protein, fat, and carbohydrate deposition. For practical applications, functions for prediction of protein (OP), fat (OF), and energy (OE) in eggs during the laying period...

Avian Egg and Egg Coat.

Science.gov (United States)

Okumura, Hiroki

2017-01-01

An ovulated egg of vertebrates is surrounded by unique extracellular matrix, the egg coat or zona pellucida, playing important roles in fertilization and early development. The vertebrate egg coat is composed of two to six zona pellucida (ZP) glycoproteins that are characterized by the evolutionarily conserved ZP-domain module and classified into six subfamilies based on phylogenetic analyses. Interestingly, investigations of biochemical and functional features of the ZP glycoproteins show that the roles of each ZP-glycoprotein family member in the egg-coat formation and the egg-sperm interactions seemingly vary across vertebrates. This might be one reason why comprehensive understandings of the molecular basis of either architecture or physiological functions of egg coat still remain elusive despite more than 3 decades of intensive investigations. In this chapter, an overview of avian egg focusing on the oogenesis are provided in the first section, and unique features of avian egg coat, i.e., perivitelline layer, including the morphology, biogenesis pathway, and physiological functions are discussed mainly on chicken and quail in terms of the characteristics of ZP glycoproteins in the following sections. In addition, these features of avian egg coat are compared to mammalian zona pellucida, from the viewpoint that the structural and functional varieties of ZP glycoproteins might be associated with the evolutionary adaptation to their reproductive strategies. By comparing the egg coat of birds and mammals whose reproductive strategies are largely different, new insights into the molecular mechanisms of vertebrate egg-sperm interactions might be provided.

Isothermal Titration Calorimetry and Macromolecular Visualization for the Interaction of Lysozyme and Its Inhibitors

Science.gov (United States)

Wei, Chin-Chuan; Jensen, Drake; Boyle, Tiffany; O'Brien, Leah C.; De Meo, Cristina; Shabestary, Nahid; Eder, Douglas J.

2015-01-01

To provide a research-like experience to upper-division undergraduate students in a biochemistry teaching laboratory, isothermal titration calorimetry (ITC) is employed to determine the binding constants of lysozyme and its inhibitors, N-acetyl glucosamine trimer (NAG[subscript 3]) and monomer (NAG). The extremely weak binding of lysozyme/NAG is…

Kootenai River white sturgeon investigations. Chapter 1: Kootenai River white sturgeon spawning and recruitment evaluation; Annual report, January 1--December 31, 1996

International Nuclear Information System (INIS)

Paragamian, V.L.; Kruse, G.; Wakkinen, V.

1997-09-01

Test flows for Kootenai River white sturgeon Acipenser transmontanus spawning, scheduled for June 1996, were postponed until July. However, an estimated 126% snow pack and unusually heavy precipitation created conditions for sturgeon spawning that were similar to those occurring before construction of Libby Dam. Discharge in the Kootenai River at Bonners Ferry rose to nearly 1,204 m 3 /s (42,500 cfs) during May and water temperature ranged from 5.8 C to 8.4 C (42 F to 47 F). Migration of adult white sturgeon into spawning areas occurred in late May during a rising hydrograph. Discharge and water temperature were rising and had reached approximately 1,077 m 3 /s (38,000 cfs) and 8 C (46 F). Discharge at Bonners Ferry peaked at about 1,397 m 3 /s (49,300 cfs) on June 5. A total of 348 eggs (and one egg shell) were collected with 106,787 h of mat effort during the flow events. The first white sturgeon eggs were collected on June 8 and continued through June 30. Staging of eggs and back-calculating to spawning dates indicated there were at least 18 spawning episodes between June 6 and June 25. Discharge on June 6 was 1,196 m 3 /s (42,200 cfs) and decreased steadily to 850 m 3 /s (30,000 cfs) by June 26. Although sturgeon spawned in the same reach of river that they had during 1994 and 1995, the majority of eggs were found significantly (P = 0.0001) farther upstream than 1994 and 1995 and this in turn may be related to elevation of Kootenay Lake

QUALITY ASSESSMENT OF EGGS PACKED UNDER MODIFIED ATMOSPHERE

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Aline Giampietro-Ganeco

2015-02-01

Full Text Available Eggs are perishable foods and lose quality quickly if not stored properly. From the moment of posture to the marketing of egg, quality loss occurs through gas exchange and water through the pores of the shell with the external environment and thus, studies involving modified atmosphere packaging are extremely important. The aim of the present study is to assess the internal quality of eggs packed under modified atmosphere and stored at room temperature. Six hundred and twelve fresh commercial eggs from 38-week old Hisex White laying hens were used. The present study was conducted in a completely randomized experimental design in a 4 x 4 + 1 factorial arrangement [vacuum, vacuum with oxygen gas (O2 absorbent, vacuum with oxygen gas (O2 and carbon dioxide (CO2 absorbents, vacuum with oxygen gas (O2 absorbent and carbon dioxide (CO2 gas generator; storage times (7, 14, 21 and 28 days, control group (fresh eggs], with three repetitions (12 eggs each. The following factors were assessed: weight maintenance during storage; Haugh unit; color and yolk index. The modified atmosphere packaging maintained the weight of the eggs during a period of 28 days. Vacuum packaging with O2 absorbent and CO2 gas generator was more efficient in maintenance of egg quality, based on the values ​​of Haugh unit and yolk index. The luminosity of the yolk was preserved during the 28 storage days in all of the packaging types used. The vacuum packaging with O2 gas absorbent and CO2 gas generator provide an increase in internal egg quality.

Study of the components of quality in SO2-free wines obtained by innovative vinification protocols. Evaluation of the pre-fermentative addition of lysozyme and oenological tannins.

OpenAIRE

Sonni, Francesca

2010-01-01

The research performed during the PhD candidature was intended to evaluate the quality of white wines, as a function of the reduction in SO2 use during the first steps of the winemaking process. In order to investigate the mechanism and intensity of interactions occurring between lysozyme and the principal macro-components of musts and wines, a series of experiments on model wine solutions were undertaken, focusing attention on the polyphenols, SO2, oenological tannins, pectines, ethanol, ...

Expression and Activity of Lysozyme in Apis Mellifera Carnica Brood Infested with Varroa Destructor

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Zaobidna Ewa A.

2017-12-01

Full Text Available Varroa destructor is a parasitic mite that attacks the honey bee, and previous studies have suggested that parasitosis caused by this mite is accompanied by immunosuppresion in the host. In this study, the effect of mite infestation on the expression of the lysozyme-1 (lys-1 gene and lysozyme activity in Apis mellifera carnica was determined. The experiment was carried out on the five developmental stages of honey bee workers and drones. Developmental and gender-related differences in gene expression and lysozyme activity were observed in a Varroa destructor-infested brood. The relative expression of the lys-1 gene increased in a infested worker brood and decreased in a drone brood except for P3 pupae. In the final stage of development, the lys-1 gene expression was significantly lower in infested newly emerged workers and drones. Changes in the relative expression of the lys-1 gene in infested individuals was poorly manifested at the level of enzyme activity, whereas at the two final stages of development (P5 and I there was a positive correlation between relative lys-1 expression and lysozyme activity in infested bees of both genders (r=0.988, r=0.999, respectively. The results of this study indicate that V. destructor influences the lysozyme-linked immune response in bees.

Inheritance of the lysozyme inhibitor Ivy was an important evolutionary step by Yersinia pestis to avoid the host innate immune response.

Science.gov (United States)

Derbise, Anne; Pierre, François; Merchez, Maud; Pradel, Elizabeth; Laouami, Sabrina; Ricard, Isabelle; Sirard, Jean-Claude; Fritz, Jill; Lemaître, Nadine; Akinbi, Henry; Boneca, Ivo G; Sebbane, Florent

2013-05-15

Yersinia pestis (the plague bacillus) and its ancestor, Yersinia pseudotuberculosis (which causes self-limited bowel disease), encode putative homologues of the periplasmic lysozyme inhibitor Ivy and the membrane-bound lysozyme inhibitor MliC. The involvement of both inhibitors in virulence remains subject to debate. Mutants lacking ivy and/or mliC were generated. We evaluated the mutants' ability to counter lysozyme, grow in serum, and/or counter leukocytes; to produce disease in wild-type, neutropenic, or lysozyme-deficient rodents; and to induce host inflammation. MliC was not required for lysozyme resistance and the development of plague. Deletion of ivy decreased Y. pestis' ability to counter lysozyme and polymorphonuclear neutrophils, but it did not affect the bacterium's ability to grow in serum or resist macrophages. Y. pestis lacking Ivy had attenuated virulence, unless animals were neutropenic or lysozyme deficient. The Ivy mutant induced inflammation to a degree similar to that of the parental strain. Last, Y. pseudotuberculosis did not require Ivy to counter lysozyme and for virulence. Ivy is required to counter lysozyme during infection, but its role as a virulence factor is species dependent. Our study also shows that a gene that is not necessary for the virulence of an ancestral bacterium may become essential in the emergence of a new pathogen.

[Diagnostic capacity of skin prick test in egg and cow's milk allergic infants].

Science.gov (United States)

Yan, Jun-mei; Chen, Jing; Li, Hai-qi; Hu, Yan

2011-05-01

Mean diameter is the most common used parameter for wheal response assessment after skin prick test. This study aimed to investigate the diagnostic capacity of mean diameter according to the outcome of oral food challenge, and to determine the cut-off points that could render food challenges unnecessary. Data of 173 children referred to the Division of Primary Child Health Care for the evaluation of suspected food allergy were prospectively studied. All children underwent skin prick test and open food challenge to the relevant food(s) in clinic. The mean wheal diameter of skin prick test was measured, and open food challenge was performed to confirm food allergy. The SPSS software package version 13.0 for windows (SPSS, Chicago, IL, USA) was used for all statistical analysis. Open food challenge was taken as the gold standard for diagnosis. Diagnostic capacity of skin prick test, including the sensitivity, specificity, positive predictive value, negative predictive value, was calculated by cross-table. In addition, receiver operating characteristic curve (ROC) was plotted and area under the curve (AUC) was calculated to quantify the accuracy of the parameter. For the 173 children, 271 open food challenges were performed with egg white, egg yolk and cow's milk, In which 123 were positive, 99 children were diagnosed as food allergy. Cutaneous symptoms (87.0%) were most common, followed by gastrointestinal symptoms (9.8%). The AUC of mean diameter was 0.794 for egg white, 0.804 for egg yolk and 0.904 for cow's milk. The sensitivity of skin prick test with a cut-off value of ≥ 3 mm was ranged from 71% to 87%, while the specificity was between 31% and 57%. The authors also defined food specific skin prick test mean diameters that were 100% diagnostic for allergy to egg white (≥ 8.5 mm), egg yolk (≥ 5.5 mm), cow's milk (≥ 5.5 mm). Predictive decision points for a positive outcome of food challenges can be calculated for egg and cow's milk using mean diameter. It

Possibilities of reducing radiocesium transfer to hen eggs. II. Using bentonite from Polish geological deposits

International Nuclear Information System (INIS)

Rachubik, J.; Kowalski, B.

2000-01-01

The decontamination effectiveness of bentonite from Polish geological deposits in reducing the radiocesium transfer to hen eggs was examined. The egg white radiocesium concentration was higher than that in egg yolk. The highest decontamination efficacy in all egg components was noticed in animals treated with bentonite from the first day of radionuclide administration. Generally, the radioactivity concentration in hens treated simultaneously with 137CsCl and a cesium binder were lower by 50% than those in the controls. The decontamination efficiency lowered with the delayed bentonite treatment. In Poland bentonite seems to be an alternative to other decontamination agents. (author)

Bacteria stimulate hatching of yellow fever mosquito eggs.

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Loganathan Ponnusamy

Full Text Available BACKGROUND: Aedes aegypti Linnaeus is a peridomestic mosquito that lays desiccation-resistant eggs in water-filled human-made containers. Previous investigations connected egg hatching with declining dissolved oxygen (DO that is associated with bacterial growth. However, past studies failed to uncouple DO from other potential stimulatory factors and they contained little quantitative information about the microbial community; consequently, a direct role for bacteria or compounds associated with bacteria in stimulating egg hatching cannot be dismissed. METHODOLOGY/PRINCIPAL FINDINGS: Environmental factors stimulating hatch of Ae. aegypti eggs were investigated using non-sterile and sterile white oak leaf (WOL infusions and a bacterial culture composed of a mix of 14 species originally isolated from bamboo leaf infusion. In WOL infusion with active microbes, 92.4% of eggs hatched in 2-h at an average DO concentration of 2.4 ppm. A 24-h old bacterial culture with a DO concentration of 0.73 ppm also stimulated 95.2% of eggs hatch within 1-h. In contrast, only 4.0% of eggs hatched in sterile infusion, whose DO averaged 7.4 ppm. Effects of bacteria were uncoupled from DO by exposing eggs to bacterial cells suspended in NaCl solution. Over a 4-h exposure period, 93.8% of eggs hatched while DO concentration changed minimally from 7.62 to 7.50 ppm. Removal of bacteria by ultra-filtration and cell-free filtrate resulted in only 52.0% of eggs hatching after 4-h at an average DO concentration of 5.5 ppm. CONCLUSIONS/SIGNIFICANCE: Collectively, the results provide compelling evidence that bacteria or water-soluble compounds secreted by bacteria, not just low DO concentration, stimulate hatching of Ae. aegypti eggs. However, the specific cues involved remain to be identified. These research findings contribute new insight into an important aspect of the oviposition biology of Ae. aegypti, a virus vector of global importance, providing the basis for a new

Size-dependent interaction of silica nanoparticles with lysozyme and bovine serum albumin proteins

Science.gov (United States)

Yadav, Indresh; Aswal, Vinod K.; Kohlbrecher, Joachim

2016-05-01

The interaction of three different sized (diameter 10, 18, and 28 nm) anionic silica nanoparticles with two model proteins—cationic lysozyme [molecular weight (MW) 14.7 kDa)] and anionic bovine serum albumin (BSA) (MW 66.4 kDa) has been studied by UV-vis spectroscopy, dynamic light scattering (DLS), and small-angle neutron scattering (SANS). The adsorption behavior of proteins on the nanoparticles, measured by UV-vis spectroscopy, is found to be very different for lysozyme and BSA. Lysozyme adsorbs strongly on the nanoparticles and shows exponential behavior as a function of lysozyme concentration irrespective of the nanoparticle size. The total amount of adsorbed lysozyme, as governed by the surface-to-volume ratio, increases on lowering the size of the nanoparticles for a fixed volume fraction of the nanoparticles. On the other hand, BSA does not show any adsorption for all the different sizes of the nanoparticles. Despite having different interactions, both proteins induce similar phase behavior where the nanoparticle-protein system transforms from one phase (clear) to two phase (turbid) as a function of protein concentration. The phase behavior is modified towards the lower concentrations for both proteins with increasing the nanoparticle size. DLS suggests that the phase behavior arises as a result of the nanoparticles' aggregation on the addition of proteins. The size-dependent modifications in the interaction potential, responsible for the phase behavior, have been determined by SANS data as modeled using the two-Yukawa potential accounting for the repulsive and attractive interactions in the systems. The protein-induced interaction between the nanoparticles is found to be short-range attraction for lysozyme and long-range attraction for BSA. The magnitude of attractive interaction irrespective of protein type is enhanced with increase in the size of the nanoparticles. The total (attractive+repulsive) potential leading to two-phase formation is found to be

The Natural Antimicrobial Enzyme Lysozyme is Up-Regulated in Gastrointestinal Inflammatory Conditions

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Carlos A. Rubio

2014-01-01

Full Text Available The cells that line the mucosa of the human gastrointestinal tract (GI, that is, oral cavity, oesophagus, stomach, small intestine, large intestine, and rectum are constantly challenged by adverse micro-environmental factors, such as different pH, enzymes, and bacterial flora. With exception of the oral cavity, these microenvironments also contain remnant cocktails of secreted enzymes and bacteria from upper organs along the tract. The density of the GI bacteria varies, from 103/mL near the gastric outlet, to 1010/mL at the ileocecal valve, to 1011 to 1012/mL in the colon. The total microbial population (ca. 1014 exceeds the total number of cells in the tract. It is, therefore, remarkable that despite the prima facie inauspicious mixture of harmful secretions and bacteria, the normal GI mucosa retains a healthy state of cell renewal. To counteract the hostile microenvironment, the GI epithelia react by speeding cell exfoliation (the GI mucosa has a turnover time of two to three days, by increasing peristalsis, by eliminating bacteria through secretion of plasma cell-immunoglobulins and by increasing production of natural antibacterial compounds, such as defensin-5 and lysozyme. Only recently, lysozyme was found up-regulated in Barrett’s oesophagitis, chronic gastritis, gluten-induced atrophic duodenitis (coeliac disease, collagenous colitis, lymphocytic colitis, and Crohn’s colitis. This up-regulation is a response directed to the special types of bacteria recently detected in these diseases. The aim of lysozyme up-regulation is to protect individual mucosal segments to chronic inflammation. The molecular mechanisms connected to the crosstalk between the intraluminal bacterial flora and the production of lysozyme released by the GI mucosae, are discussed. Bacterial resistance continues to exhaust our supply of commercial antibiotics. The potential use of lysozyme to treat infectious diseases is receiving much attention.

7 CFR 1250.306 - Commercial eggs or eggs.

Science.gov (United States)

2010-01-01

... 7 Agriculture 10 2010-01-01 2010-01-01 false Commercial eggs or eggs. 1250.306 Section 1250.306... AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE EGG RESEARCH AND PROMOTION Egg Research and Promotion Order Definitions § 1250.306 Commercial eggs or eggs. Commercial eggs or eggs means...

Obtaining of lysozyme spherulitic forms at ambient temperature using pyrrolidinium octanoat as ionic liquid additive

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Claudia Simona ŞTEFAN

2012-12-01

Full Text Available Pyrrolidinium octanoate carboxylate (Py+CnH2n+1COO-; PyO in abbreviation was used as additive for advanced crystallization of Lysozyme protein, to investigate the impact of protic ionic liquid on the protein crystal morphology. The ionic liquid was synthesized by acidic-base Brönsted neutralization, and its purity was checked by HPLC. The protein crystallization was made through the method of vapour diffusion with hanging drops. Crystallization experiments of Lysozyme with the addition of PyO were performed at 0.4 M PyO and respectively 1.6 M. The morphological of spherulitic forms of Lysozyme in aqueous solutions of PyO protic ionic liquid was investigated by optical microscopy after trials were incubated at ambient temperature (18-20°C, in various growth periods (3 days and 1 week. Hanging-drop vapour diffusion crystallization experiments with the addition of 0.4 M of PyO show that Lysozyme crystallized in type I spherulitic form. This is assumed to be a result of heterogeneous nucleation, with thin needles radially growing outwardfrom a more or less spherical particle. Hanging-drop vapour diffusioncrystallization experiments revealed that the addition of 1.6 M of PyO led to a second type of spherulitic form of the Lysozyme.

Effects of storage and cooking on the antioxidant capacity of laying hen eggs.

Science.gov (United States)

Nimalaratne, Chamila; Schieber, Andreas; Wu, Jianping

2016-03-01

The aromatic amino acids and carotenoids are the major contributors to the antioxidant properties of egg yolk. This study aimed to evaluate the effect of simulated retail storage and domestic cooking on the antioxidant activity as well as on the aromatic amino acid and carotenoid contents in ordinary table eggs, omega 3/lutein (n-3/lutein) enriched eggs, and eggs from heritage chicken breeds. The oxygen radical scavenging capacity (ORAC) was the highest in n-3/lutein enriched eggs (161.4μmolTE/gsample), while eggs from heritage white leghorns (HW) showed the lowest levels (127.6μmolTE/gsample). Six weeks of storage at refrigerated temperature did not change the ORAC values, as well as the contents of free amino acid, carotenoid, and malondialdehyde (MDA) in egg yolk. Boiling and frying however, significantly reduced the ORAC value, and the contents of free amino acid, lutein and zeaxanthin, and increased the MDA content in eggs. Our results showed that the antioxidant activity is stable during six weeks of simulated retail storage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of restricted preen-gland access on maternal self maintenance and reproductive investment in mallards.

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Mathieu Giraudeau

2010-10-01

Full Text Available As egg production and offspring care are costly, females should invest resources adaptively into their eggs to optimize current offspring quality and their own lifetime reproductive success. Parasite infections can influence maternal investment decisions due to their multiple negative physiological effects. The act of preening--applying oils with anti-microbial properties to feathers--is thought to be a means by which birds combat pathogens and parasites, but little is known of how preening during the reproductive period (and its expected disease-protecting effects influences maternal investment decisions at the level of the egg.Here, we experimentally prevented female mallards (Anas platyrhynchos from accessing their preen gland during breeding and monitored female immunoresponsiveness (e.g., plasma lysozyme concentration as well as some egg traits linked to offspring quality (e.g., egg mass, yolk carotenoid content, and albumen lysozyme levels. Females with no access to their preen gland showed an increase in plasma lysozyme level compared to control, normally preening females. In addition, preen-gland-restricted females laid significantly lighter eggs and deposited higher carotenoid concentrations in the yolk compared to control females. Albumen lysozyme activity did not differ significantly between eggs laid by females with or without preen gland access.Our results establish a new link between an important avian self-maintenance behaviour and aspects of maternal health and reproduction. We suggest that higher yolk carotenoid levels in eggs laid by preen-gland-restricted females may serve to boost health of offspring that would hatch in a comparatively microbe-rich environment.

The disruptive effect of lysozyme on the bacterial cell wall explored by an in-silico structural outlook.

Science.gov (United States)

Primo, Emiliano D; Otero, Lisandro H; Ruiz, Francisco; Klinke, Sebastián; Giordano, Walter

2018-01-01

The bacterial cell wall, a structural unit of peptidoglycan polymer comprised of glycan strands consisting of a repeating disaccharide motif [N-acetylglucosamine (NAG) and N-acetylmuramylpentapeptide (NAM pentapeptide)], encases bacteria and provides structural integrity and protection. Lysozymes are enzymes that break down the bacterial cell wall and disrupt the bacterial life cycle by cleaving the linkage between the NAG and NAM carbohydrates. Lab exercises focused on the effects of lysozyme on the bacterial cell wall are frequently incorporated in biochemistry classes designed for undergraduate students in diverse fields as biology, microbiology, chemistry, agronomy, medicine, and veterinary medicine. Such exercises typically do not include structural data. We describe here a sequence of computer tasks designed to illustrate and reinforce both physiological and structural concepts involved in lysozyme effects on the bacterial cell-wall structure. This lab class usually lasts 3.5 hours. First, the instructor presents introductory concepts of the bacterial cell wall and the effect of lysozyme on its structure. Then, students are taught to use computer modeling to visualize the three-dimensional structure of a lysozyme in complex with bacterial cell-wall fragments. Finally, the lysozyme inhibitory effect on a bacterial culture is optionally proposed as a simple microbiological assay. The computer lab exercises described here give students a realistic understanding of the disruptive effect of lysozymes on the bacterial cell wall, a crucial component in bacterial survival. © 2017 by The International Union of Biochemistry and Molecular Biology, 46(1):83-90, 2018. © 2017 The International Union of Biochemistry and Molecular Biology.

Crowding of white shrimp Litopenaeus vananmei depresses their immunity to and resistance against Vibrio alginolyticus and white spot syndrome virus.

Science.gov (United States)

Lin, Yong-Chin; Chen, Jiann-Chu; Chen, Yu-Yuan; Yeh, Su-Tuen; Chen, Li-Li; Huang, Chien-Lun; Hsieh, Jen-Fang; Li, Chang-Che

2015-07-01

Immunity parameters and the expression levels of several immune-related proteins, including lipopolysaccharide and β-glucan binding protein (LGBP), peroxinectin (PX), intergin β (IB), prophenoloxidase (proPO) I, proPO II, α2-macroglobulin (α2-M), cytosolic mangangese superoxide dismutase (cytMnSOD), mitochondria manganese superoxide dismutase (mtMnSOD), catalase, glutathione peroxidase (GPx), lysozyme, and penaeidin 3a were examined in white shrimp Litopenaeus vannamei reared at stocking densities of 2, 10, 20, 30, and 40 shrimp L(-1) after 3, 6, and 12 h. All immune parameters including haemocyte count, phenoloxidase (PO) activity, respiratory burst (RB), superoxide dismutase (SOD) activity, lysozyme activity, and haemolymph protein were negatively related to density and time. The PO activity, SOD activity, and lysozyme activity of shrimp reared at 10 shrimp L(-1) after 12 h significantly decreased. The transcript levels of these immune-related proteins were down-regulated in shrimp reared at 20, 30, and 40 shrimp L(-1) after 12 h. Phagocytic activity and clearance efficiency to Vibrio alginolyticus were significantly lower in shrimp reared at 30 and 40 shrimp L(-1) after 12 h. The mortality rates of shrimp reared at 20 and 40 shrimp L(-1) were significantly higher than shrimp reared at 2 shrimp L(-1) over 12-144 h and 12-48 h, respectively. Shrimp reared at high densities (>10 shrimp L(-1)) exhibited decreased resistance against pathogens as evidenced by reductions in immune parameters together with decreased expression levels of immune-related proteins, indicating perturbations of the immune system. Copyright © 2015 Elsevier Ltd. All rights reserved.

Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system.

Science.gov (United States)

Wu, Li; Zhao, Wei; Yang, Ruijin; Yan, Wenxu

2015-05-15

The aggregation of multi-proteins is of great interest in food processing and a good understanding of the formation of aggregates during PEF processing is needed for the application of the process to pasteurize protein-based foods. The aggregates formation of a multi-protein system (containing ovalbumin, ovotransferrin and lysozyme) was studied through turbidity, size exclusion chromatography and SDS-PAGE patterns for interaction studies and binding forces. Results from size exclusion chromatography indicated that there was no soluble aggregates formed during PEF processing. The existence of lysozyme was important to form insoluble aggregates in the chosen ovalbumin solution. The results of SDS-PAGE patterns indicated that lysozyme was prone to precipitate, and was relatively the higher component of aggregates. Citric acid could be effective in inhibiting lysozyme from interacting with other proteins during PEF processing. Blocking the free sulphydryl by N-ethylmaleimide (NEM) did not affect aggregation inhibition. Copyright © 2014 Elsevier Ltd. All rights reserved.

Genetic parameters for egg and related characteristics of white Leghorn hens in a subtropical environment

Directory of Open Access Journals (Sweden)

Hani M. Sabri

1999-06-01

Full Text Available Estimates of heritability and phenotypic and genetic correlations between egg number, weight, specific gravity, mass, and estimated shell weight were obtained, along with phenotypic and genetic correlations of specific gravity and weight with body weight, weight change, metabolizable energy intake, residual feed consumption, and weight and age at sexual maturity. Data were from 350 White Leghorn hens by 50 sires and 175 dams. Heritabilities of the egg traits ranged from 0.20 to 0.55, increasing with age of bird from 26 to 54 weeks of age. Their standard errors ranged from 0.07 (all data to 0.17 (26 to 29 weeks. Phenotypic correlations ranged from 0.80 to -0.13, and genetic correlations from 0.91 to -0.27, depending on egg trait. The highest phenotypic and genetic correlations were between egg number and mass. Genetic correlations for specific gravity and estimated shell weight were, with body weight, -0.02 and 0.56; weight change, 0.29 and 0.44; daily metabolizable energy intake, -0.10 and 0.33; residual consumption, -0.16 and 0.11; age at sexual maturity, -0.61 and -0.46, and weight at sexual maturity, 0.02 and 0.63. Results should contribute to the design of efficient selection programs for economically important traits in hens.Estimativas de herdabilidade e correlações fenotípicas e genéticas entre o número de ovos, peso, gravidade específica, massa e peso estimado da casca foram obtidas, assim como correlações fenotípicas e genéticas de gravidade específica e peso com peso corporal, alterações ponderais, ingestão de energia metabolizável, consumo alimentar residual e peso e idade ao atingir a maturidade sexual. Os dados foram obtidos de 350 galinhas da raça Leghorn Branca obtidas de 50 pais e 175 mães. A herdabilidade dos caracteres dos ovos variou de 0,20 a 0,55, aumentando com a idade da ave de 26 a 54 semanas. O desvio padrão variou de 0,07 (todos os dados a 0,17 (26 a 29 semanas. As correlações fenotípicas variaram

Highly Perturbed pKa Values in the Unfolded State of Hen Egg White Lysozyme

OpenAIRE

Bradley, John; O'Meara, Fergal; Farrell, Damien; Nielsen, Jens Erik

2012-01-01

The majority of pKa values in protein unfolded states are close to the amino acid model pKa values, thus reflecting the weak intramolecular interactions present in the unfolded ensemble of most proteins. We have carried out thermal denaturation measurements on the WT and eight mutants of HEWL from pH 1.5 to pH 11.0 to examine the unfolded state pKa values and the pH dependence of protein stability for this enzyme. The availability of accurate pKa values for the folded state of HEWL and separa...

Polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans and non-ortho-PCBs in eggs of white-tailed sea eagles collected along the Swedish coast in the Baltic Sea.

Science.gov (United States)

Nordlöf, Ulrika; Helander, Björn; Zebühr, Yngve; Bignert, Anders; Asplund, Lillemor

2012-11-01

Concentrations of polychlorinated dibenzo-p-dioxins (PCDD), polychlorinated dibenzofurans (PCDF), and dioxin-like non-ortho-PCBs were measured in white-tailed sea eagle (WTSE) eagle eggs collected along the Swedish coast of the Baltic Sea during the period 1992-2004. The eggs represent two different subpopulations with significantly different nestling brood sizes; the Baltic Proper (BP) with an approximately normal nestling brood size (1.62), and the south Bothnian Sea (sBS) with reduced nestling brood size (1.22) combined with a significantly higher rate of dead eggs. The aim was to investigate if this difference in reproductive outcome was linked to differences in exposure to dioxin-like compounds. Three eggs collected in Greenland in 2000 were included in the study to provide a reference sea eagle population outside of the Baltic Sea region. The concentrations of ∑PCDD, ∑PCDF and ∑non-ortho-PCB in the two subpopulations from the Baltic Sea (BS) region ranged from 0.41-4.1, 1.2-5.3 and 180-970 ng/g lipids, respectively, while in the Greenland population the ranges were 0.11-0.16, 0.22-0.33 and 57-83 ng/g lipid, respectively. 2,3,4,7,8-PCDF was the predominant congener in all areas and accounted for on average 31-49% of the total ∑PCDD/F concentrations. The total toxic equivalents (TEQ) in sBS WTSEs were higher (approximately 39 ng TEQ/g lipid) than reported in eggs for many other birds, and the major contributors to the TEQ in the Baltic Sea were the non-ortho-PCBs. A principal component analysis (PCA) showed a difference in congener pattern between the two Baltic regions that was statistically significant (Hotelling's T(2) test). We found no significant differences in the total TEQ between the two populations (sBS-BP) and thus no evidence was found linking the reproductive impairment in WTSE in sBS to the concentrations of PCDD/Fs or non-ortho-PCBs in the eggs. Copyright © 2012 Elsevier B.V. All rights reserved.

Allergenic Proteins in Enology: A Review on Technological Applications and Safety Aspects

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Elena Peñas

2015-07-01

Full Text Available Proteinaceous products are widely used as fining agents during winemaking to remove unwanted insoluble particles and undissolved microscopic particles (colloidal material from the must or wine to improve stability. Some of them (egg white, caseinates, and fish gelatine have allergenic potential and the presence of their residues in the final product could represent a risk for allergic individuals. Moreover, lysozyme (an egg allergen is included among wine additives to control the fermentation processes and avoid spoiling during winemaking. The aim of this paper is to review the experimental/clinical data on the use of allergenic products in enology and the measurement of relative risk for sensitized subjects. In addition, methods developed specifically for the quantification of allergenic residues in must and wine are described.

Ethylenediaminetetraacetate and lysozyme improves antimicrobial activities of ovotransferrin against Escherichia coli O157:H7.

Science.gov (United States)

Ko, K Y; Mendoncam, A F; Ismail, H; Ahn, D U

2009-02-01

The aim of this study was to evaluate the effect of EDTA, lysozyme, or the combination of EDTA and lysozyme on the antibacterial activity of ovotransferrin against Escherichia coli O157:H7. Ovotransferrin solutions (20 mg/mL) containing 100 mM NaHCO3 (OS) with added EDTA (2.0 or 2.5 mg/mL), lysozyme (1.0, 1.5, or 2.0 mg/mL), or both were prepared. The antibacterial activities of OS, OSE (OS+EDTA), or OSL (OS+lysozyme) against E. coli O157:H7 in model systems were investigated by turbidity and viability tests. In addition, OSE, OSL, or OSEL (OS+EDTA+lysozyme) was applied to irradiated pork chops and commercial hams to determine whether the solutions had antibacterial activity on meat products. The effect of the initial cell population on the antibacterial activity of OSE, OSL, and OSEL was determined. Ethylenediaminetetraacetate at 2 mg/mL plus OS induced a reduction of approximately 3 to 4 log in viable E. coli O157:H7 cells in brain heart infusion broth media, and 1 mg/mL of lysozyme plus OS resulted in a reduction of approximately 0.5 to 1.0 log during a 36-h incubation at 35 degrees C. However, neither OSE nor OSEL showed a significant antibacterial effect on pork chops and hams during storage at 10 degrees C. The initial cell number in media did not affect the antibacterial activity of OSE or OSEL against E. coli O157:H7. This study demonstrates that combinations of ovotransferrin, NaHCO3, and EDTA have the potential to control E. coli O157:H7.

Chemical denaturation of globular proteins at the air/water interface: an x-ray and neutron reflectometry study

International Nuclear Information System (INIS)

Perriman, A.W.; Henderson, M.J.; White, J.W.

2003-01-01

Full text: X-ray and neutron reflectometry has been used to probe the equilibrium surface structure of hen egg white lysozyme (lysozyme) and bovine β -lactoglobulin (β -lactoglobulin) under denaturing conditions at the air-water interface. This was achieved by performing experiments on 10 mg mL -1 protein solutions containing increasing concentrations of the chemical denaturant guanidinium hydrochloride (G.HCl). For solutions containing no G.HCl, the surface structure of the proteins was represented by a two-layer model with total thicknesses of 48 Angstroms and 38 Angstroms for lysozyme and β -lactoglobulin, respectively. The total volume of a single protein molecule and the associated water molecules was evaluated to be approximately 45 (0.3) nm 3 for lysozyme, and 60 (0.3) nm 3 for β-lactoglobulin. The thickness dimensions and the total volumes compared favourably with the crystal dimensions of 45 x 30 x 30 Angstroms (40.5 nm 3 ),1 and 36 x 36 x 36 Angstroms (47 nm 3 ) 2 for lysozyme and β -lactoglobulin, respectively. This comparison suggests that when no denaturant was present, the structures of lysozyme and β -lactoglobulin were near to their native conformations at the air-water interface. The response to the presence of the chemical denaturant was different for each protein. The surface layer of β-lactoglobulin expanded at very low concentrations (0.2 mol dm -3 ) of G.HCl. In contrast, the lysozyme layer contracted. At higher concentrations, unfolding of both the proteins led to the formation of a third diffuse layer. In general, lysozyme appeared to be less responsive to the chemical denaturant, which is most likely a result of the higher disulfide content of lysozyme. A protocol allowing quantitative thermodynamic analysis of the contribution from the air-water interface to the chemical denaturation of a protein was developed

Effect of Egg White Combined with Chalcanthite on Lipopolysaccharide induced Inflammatory Cytokine Expression in RAW 264.7 cells

Directory of Open Access Journals (Sweden)

Choi Eun-A

2012-03-01

Full Text Available Historically, mineral compound herbal medicines have long been used in treatments of immune-related diseases in Korea, China and other Asian countries. In this study, we inv-estigated the anti-inflammatory effect of egg white combined with chalcanthite (IS4 on lipopolysaccharide (LPS-stimulated RAW 264.7 cells. RAW 264.7 cells cultured with LPS and various con-centrations of IS4 were analyzed to determine the production of pro-inflammatory cytokines and mediators by using enzyme-linked immune sorbent assays (ELISAs. IS4 concentration inhibited the production of interleukin-1beta (IL-1β, interleukin-6 (IL-6, and granulocyte-macrophage colony-stimulating factor (GM-CSF induced by LPS. IS4 at high concentrations (25 and 50`㎍/ml inhibited, in concentration-dependent manner, the expression of tumor necrosis factor-alpha (TNF–α stimulated by LPS. IS4 has shown an anti-inflammatory effect in RAW 264.7 cells.

Effect of glutinous rice flour and dried egg white in fabrication of porous cordierite by gel casting method

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A. Kamil Fakhruddin

Full Text Available Abstract In this study, cordierite was produced using MgO, SiO2 and Al2O3 as raw materials through glass route method. The raw materials were mixed for 6 h and the mixture was melted at 1550 °C and then water quenched. The glass produced was milled for 5 h to obtain fine powder, which was used to prepare porous cordierite through gel casting method. The effect of addition of different natural binders, glutinous rice flour (GRF and dried egg white (DEW, on porous cordierite was investigated. GRF and DEW were added to the slurry during mixing. The synthesized cordierite powder was analyzed by X-ray diffraction. Porous cordierite was characterized through Archimedes method, morphological analysis, and compression test. The porosity level varied from 60.6% to 78.7% depending on the amount of natural binder added. Compression test results showed that the compressive strength of porous cordierite increased with increasing amount of natural binder added.

Ultra-sensitive quantification of lysozyme based on element chelate labeling and capillary electrophoresis–inductively coupled plasma mass spectrometry

International Nuclear Information System (INIS)

Yang, MingWei; Wu, WeiHua; Ruan, YaJuan; Huang, LiMei; Wu, Zujian; Cai, Yong; Fu, FengFu

2014-01-01

Graphical abstract: An ultra-sensitive method for the determination of lysozyme was developed based on the Gd 3+ chelate labeling and CE–ICP–MS. The proposed method has an extremely low detection limit of 3.89 attomole and has been successfully used to detect lysozyme in saliva sample, showing excellent reliability. The success of the present method provides a new possibility for biological assays and clinical diagnoses. -- Highlights: •An ultra-sensitive method for detecting lysozyme based on CE–ICP–MS was described. •The proposed method has an extremely low detection limit of 3.89 attomole. •It can be used to detect trace lysozyme in saliva sample with a satisfied recovery. •The method provides a new potential for sensitive detection of low-abundant proteins. -- Abstract: In this study, an ultra-sensitive method for the quantification of lysozyme based on the Gd 3+ diethylenetriamine-N,N,N′,N″,N″-pentaacetic acid labeling and capillary electrophoresis–inductively coupled plasma mass spectrometry (CE–ICP–MS) was described. The Gd 3+ -tagged lysozyme was effectively separated by capillary electrophoresis (CE) and sensitively determined by inductively coupled plasma mass spectrometry (ICP–MS). Based on the gadolinium-tagging and CE–ICP–MS, the lysozyme was determined within 12 min with an extremely low detection limit of 3.89 attomole (3.89 × 10 −11 mol L −1 for 100 nL of sample injection) and a RSD < 6% (n = 5). The proposed method has been successfully used to detect lysozyme in saliva samples with a recovery of 91–106%, suggesting that our method is sensitive and reliable. The success of the present method provides a new potential for the biological assays and sensitive detection of low-abundant proteins

It's what's inside that counts: egg contaminant concentrations are influenced by estimates of egg density, egg volume, and fresh egg mass.

Science.gov (United States)

Herzog, Mark P; Ackerman, Joshua T; Eagles-Smith, Collin A; Hartman, C Alex

2016-05-01

In egg contaminant studies, it is necessary to calculate egg contaminant concentrations on a fresh wet weight basis and this requires accurate estimates of egg density and egg volume. We show that the inclusion or exclusion of the eggshell can influence egg contaminant concentrations, and we provide estimates of egg density (both with and without the eggshell) and egg-shape coefficients (used to estimate egg volume from egg morphometrics) for American avocet (Recurvirostra americana), black-necked stilt (Himantopus mexicanus), and Forster's tern (Sterna forsteri). Egg densities (g/cm(3)) estimated for whole eggs (1.056 ± 0.003) were higher than egg densities estimated for egg contents (1.024 ± 0.001), and were 1.059 ± 0.001 and 1.025 ± 0.001 for avocets, 1.056 ± 0.001 and 1.023 ± 0.001 for stilts, and 1.053 ± 0.002 and 1.025 ± 0.002 for terns. The egg-shape coefficients for egg volume (K v ) and egg mass (K w ) also differed depending on whether the eggshell was included (K v  = 0.491 ± 0.001; K w  = 0.518 ± 0.001) or excluded (K v  = 0.493 ± 0.001; K w  = 0.505 ± 0.001), and varied among species. Although egg contaminant concentrations are rarely meant to include the eggshell, we show that the typical inclusion of the eggshell in egg density and egg volume estimates results in egg contaminant concentrations being underestimated by 6-13 %. Our results demonstrate that the inclusion of the eggshell significantly influences estimates of egg density, egg volume, and fresh egg mass, which leads to egg contaminant concentrations that are biased low. We suggest that egg contaminant concentrations be calculated on a fresh wet weight basis using only internal egg-content densities, volumes, and masses appropriate for the species. For the three waterbirds in our study, these corrected coefficients are 1.024 ± 0.001 for egg density, 0.493 ± 0.001 for K v , and 0.505 ± 0.001 for K w .

Adsorption of lysozyme unto silica and polystyrene surfaces in ...

African Journals Online (AJOL)

user

2011-04-11

Apr 11, 2011 ... surfaces were well fitted by the Langmuir adsorption isotherm model with maximum adsorption .... following reasons: (1) Lysozyme is a globular protein with ... vigorously for 1 h to attain equilibrium adsorption and allowed to.

Interaction of an immunodominant epitope with Ia molecules in T-cell activation

DEFF Research Database (Denmark)

Adorini, L; Sette, A; Buus, S

1988-01-01

The amino acid sequence corresponding to residues 107-116 of hen egg-white lysozyme (HEL) has been identified as containing an immunodominant T-cell epitope recognized in association with the I-Ed molecule. The immunodominance of this epitope in HEL-primed H-2d mice was demonstrated by analysis o......-120)-peptide was found to be immunogenic in H-2d mice. Thus, a single semiconservative substitution drastically reduces binding capacity and abolishes immunogenicity, suggesting that a strict correlation exists between binding of a peptide to Ia molecules and its immunogenicity....

Functional Micrococcus lysodeikticus layers deposited by laser technique for the optical sensing of lysozyme.

Science.gov (United States)

Dinca, Valentina; Zaharie-Butucel, Diana; Stanica, Luciana; Brajnicov, Simona; Marascu, Valentina; Bonciu, Anca; Cristocea, Andra; Gaman, Laura; Gheorghiu, Mihaela; Astilean, Simion; Vasilescu, Alina

2018-02-01

Whole cell optical biosensors, made by immobilizing whole algal, bacterial or mammalian cells on various supports have found applications in several fields, from ecology and ecotoxicity testing to biopharmaceutical production or medical diagnostics. We hereby report the deposition of functional bacterial layers of Micrococcus lysodeikticus (ML) via Matrix-Assisted Pulsed Laser Evaporation (MAPLE) on poly(diallyldimethylamonium) (PDDA)-coated-glass slides and their application as an optical biosensor for the detection of lysozyme in serum. Lysozyme is an enzyme upregulated in inflammatory diseases and ML is an enzymatic substrate for this enzyme. The MAPLE-deposited bacterial interfaces were characterised by Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM), Fourier-Transformed Infrared Spectroscopy (FTIR), Raman and optical microscopy and were compared with control interfaces deposited via layer-by-layer on the same substrate. After MAPLE deposition and coating with graphene oxide (GO), ML-modified interfaces retained their functionality and sensitivity to lysozyme's lytic action. The optical biosensor detected lysozyme in undiluted serum in the clinically relevant range up to 10μgmL -1 , in a fast and simple manner. Copyright © 2017 Elsevier B.V. All rights reserved.

Pyroelectricity in globular protein lysozyme films

Science.gov (United States)

Stapleton, A.; Noor, M. R.; Haq, E. U.; Silien, C.; Soulimane, T.; Tofail, S. A. M.

2018-03-01

Pyroelectricity is the ability of certain non-centrosymmetric materials to generate an electric charge in response to a change in temperature and finds use in a range of applications from burglar alarms to thermal imaging. Some biological materials also exhibit pyroelectricity but the examples of the effect are limited to fibrous proteins, polypeptides, and tissues and organs of animals and plants. Here, we report pyroelectricity in polycrystalline aggregate films of lysozyme, a globular protein.

Dietary administration of a Gracilaria tenuistipitata extract enhances the immune response and resistance against Vibrio alginolyticus and white spot syndrome virus in the white shrimp Litopenaeus vannamei.

Science.gov (United States)

Sirirustananun, Nuttarin; Chen, Jiann-Chu; Lin, Yong-Chin; Yeh, Su-Tuen; Liou, Chyng-Hwa; Chen, Li-Li; Sim, Su Sing; Chiew, Siau Li

2011-12-01

The haemogram, phenoloxidase (PO) activity, respiratory bursts (RBs), superoxide dismutase (SOD) activity, glutathione peroxidase (GPx) activity, lysozyme activity, and the mitotic index of haematopoietic tissue (HPT) were examined after the white shrimp Litopenaeus vannamei had been fed diets containing the hot-water extract of Gracilaria tenuistipitata at 0 (control), 0.5, 1.0, and 2.0 g kg(-1) for 7-35 days. Results indicated that these parameters directly increased with the amount of extract and time, but slightly decreased after 35 days. RBs, SOD activity, and GPx activity reached the highest levels after 14 days, whereas PO and lysozyme activities reached the highest levels after 28 days. In a separate experiment, white shrimp L. vannamei, which had been fed diets containing the extract for 14 days, were challenged with Vibrio alginolyticus at 2 × 10(6) cfu shrimp(-1) and white spot syndrome virus (WSSV) at 1 × 10(3) copies shrimp(-1), and then placed in seawater. The survival rate of shrimp fed the extract-containing diets was significantly higher than that of shrimp fed the control diet at 72-144 h post-challenge. We concluded that dietary administration of the G. tenuistipitata extract at ≤1.0 g kg(-1) could enhance the innate immunity within 14 days as evidenced by the increases in immune parameters and mitotic index of HPT in shrimp and their enhanced resistance against V. alginolyticus and WSSV infections. Shrimp fed the extract-containing diets showed a higher and continuous increase in the humoral response indicating its persistent role in innate immunity. Copyright © 2011 Elsevier Ltd. All rights reserved.

Poly lactic acid based injectable delivery systems for controlled release of a model protein, lysozyme.

Science.gov (United States)

Al-Tahami, Khaled; Meyer, Amanda; Singh, Jagdish

2006-02-01

The objective of this study was to evaluate the critical formulation parameters (i.e., polymer concentration, polymer molecular weight, and solvent nature) affecting the controlled delivery of a model protein, lysozyme, from injectable polymeric implants. The conformational stability and biological activity of the released lysozyme were also investigated. Three formulations containing 10%, 20%, and 30% (w/v) poly lactic acid (PLA) in triacetin were investigated. It was found that increasing polymer concentration in the formulations led to a lower burst effect and a slower release rate. Formulation with a high molecular weight polymer showed a greater burst effect as compared to those containing low molecular weight. Conformational stability and biological activity of released samples were studied by differential scanning calorimeter and enzyme activity assay, respectively. The released samples had significantly (P solution kept at same conditions). Increasing polymer concentration increased both the conformational stability and the biological activity of released lysozyme. In conclusion, phase sensitive polymer-based delivery systems were able to deliver a model protein, lysozyme, in a conformationally stable and biologically active form at a controlled rate over an extended period.

Activity and conformation of lysozyme in molecular solvents, protic ionic liquids (PILs) and salt-water systems.

Science.gov (United States)

Wijaya, Emmy C; Separovic, Frances; Drummond, Calum J; Greaves, Tamar L

2016-09-21

Improving protein stabilisation is important for the further development of many applications in the pharmaceutical, specialty chemical, consumer product and agricultural sectors. However, protein stabilization is highly dependent on the solvent environment and, hence, it is very complex to tailor protein-solvent combinations for stable protein maintenance. Understanding solvent features that govern protein stabilization will enable selection or design of suitable media with favourable solution environments to retain protein native conformation. In this work the structural conformation and activity of lysozyme in 29 solvent systems were investigated to determine the role of various solvent features on the stability of the enzyme. The solvent systems consisted of 19 low molecular weight polar solvents and 4 protic ionic liquids (PILs), both at different water content levels, and 6 aqueous salt solutions. Small angle X-ray scattering, Fourier transform infrared spectroscopy and UV-vis spectroscopy were used to investigate the tertiary and secondary structure of lysozyme along with the corresponding activity in various solvation systems. At low non-aqueous solvent concentrations (high water content), the presence of solvents and salts generally maintained lysozyme in its native structure and enhanced its activity. Due to the presence of a net surface charge on lysozyme, electrostatic interactions in PIL-water systems and salt solutions enhanced lysozyme activity more than the specific hydrogen-bond interactions present in non-ionic molecular solvents. At higher solvent concentrations (lower water content), solvents with a propensity to exhibit the solvophobic effect, analogous to the hydrophobic effect in water, retained lysozyme native conformation and activity. This solvophobic effect was observed particularly for solvents which contained hydroxyl moieties. Preferential solvophobic effects along with bulky chemical structures were postulated to result in less

[The estimation of systemic chemotherapy treatment administered in breast cancer on lysozyme activity in tears--preliminary report].

Science.gov (United States)

Wojciechowska, Katarzyna; Jurowski, Piotr; Wieckowska-Szakiel, Marzena; Rózalska, Barbara

2012-01-01

Estimation of cytostatics influence used in breast cancer treatment on lysozyme activity in human tears depend on time of treatment. 8 women were treated at the base of chemotherapy schema: docetaxel with doxorubicin and 4 women treated with schema CMF: cyclophosphamide, methotrexate, 5-fluorouracil. Lysozyme activity in tears was assessed by measurement of diameter zone of Micrococcus lysodeicticus growth inhibition. It was revealed that both chemotherapy schema caused statistically significant reduction of diameter zone of M. lysodeicticus growth inhibition, after first and second course of chemotherapy treatment. After second chemotherapy course CMF schema induced loss of lysozyme activity in patient's tears (zero mm of M. lysodeicticus diameter zone growth inhibition). Systemic chemotherapy administered in breast cancer induce reduction of lysozyme activity in tears, that may cause higher morbidity of ocular surface infections caused by Gram-positive bacteria.

Reflection of serum immunoglobulin isotypes in the egg yolk of laying hens immunized with enterotoxigenic Escherichia coli

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Nagendra Nath Barman

2014-09-01

Full Text Available Aim: The aim was to study the seroconversion and development of egg yolk immunoglobulins in adult laying White Leghorn hens immunized against an isolate of enterotoxigenic Escherichia coli (ETEC bearing K91 and K88ac antigens, obtained from diarrheic piglet. Materials and Methods: Adult laying White Leghorn hens were immunized with inactivated enterotoxic E. coli strain isolated originally from a case of piglet diarrhea following recommended schedule. The development of whole antibodies and isotype-specific antibodies in serum and egg yolk were measured using indirect enzyme-linked immunosorbent assay (ELISA. Piglets suffering from diarrhea with fecal samples positive for ETEC were fed with egg yolk and compared with diarrheic control group. Results: The serum and egg yolk ELISA antibody titer against E. coli strain used in the present study was as high as 2666.66±307.92 and 933.33±203.67 respectively on 50 day-post-vaccination (DPV. The immunoglobulin Y (IgY was the predominant isotype in serum and egg yolk, which reached the peak titer of 2200±519.61 in serum on 40 DPV and 800±244.94 in egg yolk on 50 DPV. IgM titer in serum and egg yolk was found to be meager, and no IgA could be detected. Diarrheic piglets fed with the egg yolk suspension from immunized hens showed a promising result in controlling diarrhea. Conclusion: Egg yolk antibodies are considered a suitable immunotherapeutic alternative to conventional antibiotic therapy. High titer of egg yolk antibodies raised in the immunized hen against an isolate of ETEC holds the potential to be used for passive protection of diarrheic piglets during their most susceptible period of infection.

Transcriptional Profiling of Egg Allergy and Relationship to Disease Phenotype.

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Roman Kosoy

Full Text Available Egg allergy is one of the most common food allergies of childhood. There is a lack of information on the immunologic basis of egg allergy beyond the role of IgE.To use transcriptional profiling as a novel approach to uncover immunologic processes associated with different phenotypes of egg allergy.Peripheral blood mononuclear cells (PBMCs were obtained from egg-allergic children who were defined as reactive (BER or tolerant (BET to baked egg, and from food allergic controls (AC who were egg non-allergic. PBMCs were stimulated with egg white protein. Gene transcription was measured by microarray after 24 h, and cytokine secretion by multiplex assay after 5 days.The transcriptional response of PBMCs to egg protein differed between BER and BET versus AC subjects. Compared to the AC group, the BER group displayed increased expression of genes associated with allergic inflammation as well as corresponding increased secretion of IL-5, IL-9 and TNF-α. A similar pattern was observed for the BET group. Further similarities in gene expression patterns between BER and BET groups, as well as some important differences, were revealed using a novel Immune Annotation resource developed for this project. This approach identified several novel processes not previously associated with egg allergy, including positive associations with TLR4-stimulated myeloid cells and activated NK cells, and negative associations with an induced Treg signature. Further pathway analysis of differentially expressed genes comparing BER to BET subjects showed significant enrichment of IFN-α and IFN-γ response genes, as well as genes associated with virally-infected DCs.Transcriptional profiling identified several novel pathways and processes that differed when comparing the response to egg allergen in BET, BER, and AC groups. We conclude that this approach is a useful hypothesis-generating mechanism to identify novel immune processes associated with allergy and tolerance to forms

The heron that laid the golden egg: metals and metalloids in ibis, darter, cormorant, heron, and egret eggs from the Vaal River catchment, South Africa.

Science.gov (United States)

van der Schyff, V; Pieters, R; Bouwman, H

2016-06-01

Metal pollution issues are afforded the highest priority in developing countries. Only one previous study has addressed metals in African bird eggs. We determined the concentration of metals and metalloids in bird eggs from four sites in the Vaal River catchment (VRC) of South Africa to provide data on the current situation. We analysed 16 pools of 77 heron, ibis, darter, egret, and cormorant eggs for 18 metals and metalloids using ICP-MS. We found high concentrations of gold (Au), uranium (U), thallium (Tl), and platinum (Pt) in Grey Heron eggs from Baberspan. Great white egrets from Bloemhof Dam had high concentrations of mercury (Hg). Multivariate analyses revealed strong associations between Au and U, and between palladium (Pd) and Pt. The toxic reference value (TRV) for Hg was exceeded in seven pools. Selenium exceeded its TRV in one pool; in the same pool, copper (Cu) reached its TRV. Compared with other studies, VRC bird eggs had high concentrations of contaminants. Based on these high concentrations, human health might be at risk as Grey Herons and humans share similar food and are therefore exposed to the same contaminants.

Kootenai River White Sturgeon Investigations; White Sturgeon Spawning and Recruitment Evaluation, 2003-2004 Annual Report.

Energy Technology Data Exchange (ETDEWEB)

Rust, Pete; Wakkinen, Virginia (Idaho Department of Fish and Game, Boise, ID)

2005-06-01

The objective of this research was to determine the environmental requirements for successful spawning and recruitment of the Kootenai River white sturgeon Acipenser transmontanus population. Annual tasks include monitoring and evaluating the various life stages of Kootenai River white sturgeon. Sampling for adult Kootenai River white sturgeon in 2003 began in March and continued through April. Eighty-one adult white sturgeon were captured with 3,576 hours of angling and set-lining effort in the Kootenai River. Discharge from Libby Dam and river stage at Bonners Ferry in 2003 peaked in May and early June. Flows remained above 500 m{sup 3}/s throughout June, decreased rapidly through mid July, and increased back to near 500 m{sup 3}/s after mid July and through mid August. By late August, flows had decreased to below 400 m{sup 3}/s. We monitored the movements of 24 adult sturgeon in Kootenay Lake, British Columbia (BC) and the Kootenai River from March 15, 2003 to August 31, 2003. Some of the fish were radio or sonic tagged in previous years. Twelve adult white sturgeon were moved upstream to the Hemlock Bar reach (rkm 260.0) and released as part of the Set and Jet Program. Transmitters were attached to seven of these fish, and their movements were monitored from the time of release until they moved downstream of Bonners Ferry. Eight additional radio-tagged white sturgeon adults were located in the traditional spawning reach (rkm 228-240) during May and June. Sampling with artificial substrate mats began May 21, 2003 and ended June 30, 2003. We sampled 717 mat d (a mat d is one 24 h set) during white sturgeon spawning. Three white sturgeon eggs were collected near Shortys Island on June 3, 2003, and five eggs were collected from the Hemlock Bar reach on June 5, 2003. Prejuvenile sampling began June 17, 2003 and continued until July 31, 2003. Sampling occurred primarily at Ambush Rock (rkm 244.0) in an attempt to document any recruitment that might have occurred from

Influence of ultraviolet ray irradiation on length of egg hatchability and on length of incubation period

International Nuclear Information System (INIS)

Dimitrov, S.

1977-01-01

The effect of irradiation of White Leghorn eggs with ultraviolet rays on their embryonal development, egg hatchability, viability of hatched chicks and their liveweight, is studied. Irradiation length was 1, 3, 5, 10, 15, 20, 40 and 60 min in two experiments and 2, 4, 16 and 256 min in one trial. It was established that egg irradiation with ultraviolet rays affected positively egg hatchability and viability of the chicks, the irradiation effect being strongest in the range of 2 to 40 min. No significant difference was established between liveweight of chicks obtained from irradiated and nonirradiated eggs. It was further found that the length of incubation period was shortened by 2 to 5 hrs with increase in irradiation length over 5 min. (author)

Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

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Marcelo Nunes de Jesús

2013-09-01

Full Text Available In this work, three freeze-dried (FD egg products (whole egg (WE, egg yolk (EY and egg white (EW were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P, Quindim (Q and Meringue (M. The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F or spray-dried (SD egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out to identify similarities between the different egg products. The PCA supported the conclusion that FD egg products can substitute their fresh and SD counterparts in dessert formulations with good acceptability while keeping the advantages conferred by the freeze-drying method.

Covalent immobilization of lysozyme onto woven and knitted crimped polyethylene terephthalate grafts to minimize the adhesion of broad spectrum pathogens

International Nuclear Information System (INIS)

Al Meslmani, Bassam M.; Mahmoud, Gihan F.; Leichtweiß, Thomas; Strehlow, Boris; Sommer, Frank O.; Lohoff, Michael D.; Bakowsky, Udo

2016-01-01

Graft-associated infections entirely determine the short-term patency of polyethylene terephthalate PET cardiovascular graft. We attempted to enzymatically inhibit the initial bacterial adhesion to PET grafts using lysozyme. Lysozyme was covalently immobilized onto woven and knitted forms of crimped PET grafts by the end-point method. Our figures of merit revealed lysozyme immobilization yield of 15.7 μg/cm"2, as determined by the Bradford assay. The activity of immobilized lysozyme on woven and knitted PET manifested 58.4% and 55.87% using Micrococcus lysodeikticus cells, respectively. Noteworthy, the adhesion of vein catheter-isolated Staphylococcus epidermidis decreased by 6- to 8-folds and of Staphylococcus aureus by 11- to 12-folds, while the Gram-negative Escherichia coli showed only a decrease by 3- to 4-folds. The anti-adhesion efficiency was specific for bacterial cells and no significant effect was observed on adhesion and growth of L929 cells. In conclusion, immobilization of lysozyme onto PET grafts can inhibit the graft-associated infection. - Highlights: • Lysozyme was covalently immobilized on crimped polyethylene terephthalate (PET). • The activity of immobilized lysozyme was meaningfully reduced. • The maintained activity significantly declined the adhesion of Gram-positive stains. • The enzymatic anti-adhesion efficiency reported lesser extent against Gram-negative. • The anti-bacterial activity displayed no significant effect on cells compatibility.

Covalent immobilization of lysozyme onto woven and knitted crimped polyethylene terephthalate grafts to minimize the adhesion of broad spectrum pathogens

Energy Technology Data Exchange (ETDEWEB)

Al Meslmani, Bassam M., E-mail: almeslmanib@yahoo.com [Department of Pharmaceutical Technology and Biopharmaceutics, Marburg University, Ketzerbach 63, 35037 Marburg (Germany); Mahmoud, Gihan F., E-mail: mahmoudg@staff.uni-marburg.de [Department of Pharmaceutical Technology and Biopharmaceutics, Marburg University, Ketzerbach 63, 35037 Marburg (Germany); Department of Pharmaceutics and Industrial Pharmacy, Helwan University, Ain Helwan, 11795 Cairo (Egypt); Leichtweiß, Thomas, E-mail: Thomas.Leichtweiss@phys.Chemie.uni-giessen.de [Institute of Physical Chemistry, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen (Germany); Strehlow, Boris, E-mail: strehlo4@staff.uni-marburg.de [Department of Pharmaceutical Technology and Biopharmaceutics, Marburg University, Ketzerbach 63, 35037 Marburg (Germany); Sommer, Frank O., E-mail: sommerf@med.uni-marburg.de [Institute for Medical Microbiology and Hospital Hygiene, Marburg University, Hans Meerwein Str 2, 35032 Marburg (Germany); Lohoff, Michael D., E-mail: lohoff@med.uni-marburg.de [Institute for Medical Microbiology and Hospital Hygiene, Marburg University, Hans Meerwein Str 2, 35032 Marburg (Germany); Bakowsky, Udo, E-mail: ubakowsky@aol.com [Department of Pharmaceutical Technology and Biopharmaceutics, Marburg University, Ketzerbach 63, 35037 Marburg (Germany)

2016-01-01

Graft-associated infections entirely determine the short-term patency of polyethylene terephthalate PET cardiovascular graft. We attempted to enzymatically inhibit the initial bacterial adhesion to PET grafts using lysozyme. Lysozyme was covalently immobilized onto woven and knitted forms of crimped PET grafts by the end-point method. Our figures of merit revealed lysozyme immobilization yield of 15.7 μg/cm{sup 2}, as determined by the Bradford assay. The activity of immobilized lysozyme on woven and knitted PET manifested 58.4% and 55.87% using Micrococcus lysodeikticus cells, respectively. Noteworthy, the adhesion of vein catheter-isolated Staphylococcus epidermidis decreased by 6- to 8-folds and of Staphylococcus aureus by 11- to 12-folds, while the Gram-negative Escherichia coli showed only a decrease by 3- to 4-folds. The anti-adhesion efficiency was specific for bacterial cells and no significant effect was observed on adhesion and growth of L929 cells. In conclusion, immobilization of lysozyme onto PET grafts can inhibit the graft-associated infection. - Highlights: • Lysozyme was covalently immobilized on crimped polyethylene terephthalate (PET). • The activity of immobilized lysozyme was meaningfully reduced. • The maintained activity significantly declined the adhesion of Gram-positive stains. • The enzymatic anti-adhesion efficiency reported lesser extent against Gram-negative. • The anti-bacterial activity displayed no significant effect on cells compatibility.

Laser ablation of lysozyme with UV, visible and infrared femto- and nanosecond pulses

DEFF Research Database (Denmark)

Schou, Jørgen; Canulescu, Stela; Matei, Andreea

Lysozyme is an interesting molecule for laser ablation of organic materials, because the ablation has been comprehensively studied, it is a medium heavy molecule with a mass of 14305 Da, which can be detected by standard techniques, and because it is used as a bactericidal protein in the food...... industry. Lysozyme molecules do not absorb energy for wavelengths above 310 nm, but nevertheless there is a strong mass loss by ablation for laser irradiation in the visible regime. The total ablation yield of lysozyme at 355 nm and at 2 J/cm2 is about 155 µg/pulse, possibly one of the highest ablation...... the ablation process for different wavelengths and time duration. Measurements for 6-7-ns laser ablation were carried out at DTU on Risø Campus, while measurements with pulses of 300 fs were carried out at the University of Naples in a similar setup. For all wavelengths except at nanosecond laser pulses at 355...

Production of Antimicrobial Films by Incorporation of Partially Purified Lysozyme into Biodegradable Films of Crude Exopolysaccharides Obtained from Aureobasidium pullulans Fermentation

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Nilay Kandemir

2005-01-01

Full Text Available Antimicrobial films were produced by incorporating partially purified lysozyme into films of crude exopolysaccharides (59 % pullulan obtained from Aureobasidium pullulans fermentation. After film making, the films containing lysozyme at 100, 260, 520 and 780 μg/cm2 showed 23 to 70 % of their expected enzyme activities. The highest recovery of enzyme activity (65–70 % after the film making was obtained in films prepared by incorporating lysozyme at 260 μg/cm2 (1409 U/cm2. The incorporation of disodium EDTA×2H2O and sucrose did not affect the initial lysozyme activity of the films significantly. With or without the presence of disodium EDTA×2H2O at 52 or 520 μg/cm2, lysozyme activity showed sufficient stability in the films during 21 days of cold storage. However, the presence of sucrose at 10 mg/cm2 in the films caused the destabilization of part of enzyme activity (almost 35 % at the end of storage. The combinational incorporation of lysozyme at 780 μg/cm2 (4227 U/cm2 and disodium EDTA×2H2O at 520 μg/cm2 gave antimicrobial films effective on Escherichia coli. However, in the studied lysozyme concentration range the films did not show any antimicrobial activity against Lactobacillus plantarum. This study clearly showed that the partially purified lysozyme and crude exopolysaccharides from Aureobasidium pullulans may be used to obtain antimicrobial films to increase the safety of foods.

Positron annihilation studies in lysozyme and catalase

International Nuclear Information System (INIS)

Rohilla, Y.; Singh, K.P.; Roy Choudhury, S.; Jain, P.C.

1992-01-01

Positron annihilation studies have been carried out in two enzymes, lysozyme and catalase. Temperature dependence of the positron lifetimes in these two enzymes has been investigated. The results explained in terms of the free volume model and fluctuations between different conformational micro states of enzyme structures provide a new insight into the mechanism of bio-activity of these enzymes. (author). 15 refs., 4 figs

Carryover of maduramicin from feed containing cross-contamination levels into eggs of laying hens.

Science.gov (United States)

Bodi, Dorina; Fry, Hildburg; Schafft, Helmut; Lahrssen-Wiederholt, Monika; Preiss-Weigert, Angelika

2012-07-18

Maduramicin is a coccidiostat authorized as feed additive in the European Union for chickens and turkeys for fattening but not for laying hens, considering the risk of residues in eggs. The unavoidable cross-contamination of non-target feed with coccidiostats is regulated by Commission Directive 2009/8/EC and resulting carry-over in food by Commission Regulation (EC) No. 124/2009. To verify the compliance of the maximum levels for maduramicin in feed (50 μg/kg) and eggs (2 μg/kg), the carry-over from feed into eggs was investigated. Diets containing 10, 30, and 50 μg of maduramicin/kg of feed were fed to laying hens. Feed, egg white, and yolk were analyzed by LC-MS/MS. Maduramicin residues were only detected in in egg yolk. Feeding the 10 μg/kg maduramicin diet resulted in maduramicin concentrations up to 2.5 μg/kg in whole eggs, already exceeding the maximum level. A carry-over rate of 8% maduramicin from feed into eggs was calculated.

Raman mapping of mannitol/lysozyme particles produced via spray drying and single droplet drying

DEFF Research Database (Denmark)

Pekka Pajander, Jari; Matero, Sanni Elina; Sloth, Jakob

2015-01-01

PURPOSE: This study aimed to investigate the effect of a model protein on the solid state of a commonly used bulk agent in spray-dried formulations. METHODS: A series of lysozyme/mannitol formulations were spray-dried using a lab-scale spray dryer. Further, the surface temperature of drying droplet....../particles was monitored using the DRYING KINETICS ANALYZER™ (DKA) with controllable drying conditions mimicking the spray-drying process to estimate the drying kinetics of the lysozyme/mannitol formulations. The mannitol polymorphism and the spatial distribution of lysozyme in the particles were examined using X......-ray powder diffractometry (XRPD) and Raman microscopy. Partial Least Squares Discriminant Analysis was used for analyzing the Raman microscopy data. RESULTS: XRPD results indicated that a mixture of β-mannitol and α-mannitol was produced in the spray-drying process which was supported by the Raman analysis...

Reciprocal crosses between Alabio and Mojosari ducks : early egg production

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L.H Prasetyo

2000-12-01

Full Text Available alternative to increasing productivity and production efficiency. Crossbreeding has been used widely for increasing productivity, and in this experiment Alabio and Mojosari ducks were crossed reciprocally in order to evaluate their egg production and egg quality, when compared to their parental breeds. Four genotypes AA, AM, MA and MM were compared and each consisted of 50 layer ducks. Each animal was kept in individual cage, and individual egg production and egg quality were recorded. They were given layer feed containing 20% crude protein and 3000 kcal/kg metabolisable energy. Results showed that the crossbred ducks (AM and MA laid eggs earlier than their parental breeds (AA and MM, and MA laid earlier than AM. The weight of first eggs of the crossbreeds did not differ significantly, AM was the same as MM and MA the same as AA. For the body weight at first lay, MA and AM weighed in between their parental breeds, AA was the heaviest and then followed by MA, AM and MM. For the 3-month egg production, MA ducks laid significantly more egg than the other 3 genotypes, and this is related to the age of first lay being the earliest. In terms of egg quality such as egg weight, yolk color, weight and thickness of shell, weight of the white and HU value, the crossbred ducks showed quality in between AA and MM. The AM ducks tended to be closer to MM and MA closer to AA, and this shows a strong influence of maternal effects. The average level of heterosis for weight of first egg is 2.41% and for 3-month egg production is 2.1%, but for MA cross the heterosis level is 11.69% for egg production. The overall results showed that crossbreeds between Alabio and Mojosari have the potential in improving production traits in the effort to increase productivity and production efficiency.

Effects of prolonged running in the heat and cool environments on selected physiological parameters and salivary lysozyme responses

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Nur S. Ibrahim

2017-12-01

Conclusion: This study found similar lysozyme responses between both hot and cool trials. Thus, room/ambient temperature did not affect lysozyme responses among recreational athletes. Nevertheless, the selected physiological parameters were significantly affected by room temperature.

Efek Diet Tinggi Kolesterol Terhadap Peningkatan Kolesterol Darah, Gambaran Histopatologi Hati, dan Bobot Badan Kelinci New Zealand White Jantan

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Bibi Ahmad Chahyanto

2017-02-01

Full Text Available This study was conducted to analyze the high cholesterol diet effect of egg yolk powder toward the increase of blood cholesterol and body weight in male New Zealand White rabbit and learned their liver histophatology figure. The experimental studies with Completely Randomized Design (CRD used 13 male New Zealand White rabbit aged 6 – 7 months and weight 2,9 – 4,0 kg. Rabbit were divided into 3 groups: group 0 (n=4 given the standard feed, group 1 (n=4 given high cholesterol diet from egg yolk powder, and group 2 (n=5 given high cholesterol diet from egg yolk powder and red palm oil mix. The intervention was implemented for 8 weeks after 4 weeks adaptation period. The results showed that intervention of high cholesterol diet from egg yolk powder significantly increased levels of serum cholesterol and fatty liver, but did not significantly affect body weight of male New Zealand White rabbit.

Biofortified orange maize enhances β-cryptoxanthin concentrations in egg yolks of laying hens better than tangerine peel fortificant.

Science.gov (United States)

Heying, Emily K; Tanumihardjo, Jacob P; Vasic, Vedran; Cook, Mark; Palacios-Rojas, Natalia; Tanumihardjo, Sherry A